Tomato and Crab Soup

Tomato and Crab Soup
Photo by Christopher Baker


  • 3 tablespoons fresh orange juice
  • 2 ¼ cups chicken or vegetable stock
  • ¾ cup pea tendrils or shoots
  • 2 tablespoons olive oil
  • 2 ½ pounds beefsteak tomatoes
  • 5 scallions
  • Kosher salt
  • + 8 more ingredients
    • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
    • ½ cup coconut milk
    • 1 ½ lemongrass stalks
    • 1 Fresno or Thai chile
    • ½ pound fresh lump crabmeat
    • 6 snow peas
    • 1 tablespoon fresh lime juice
    • Fish sauce is available at better supermarkets and at Asian markets. Pea tendrils are available at natural foods stores and Asian markets

Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasi...

View full recipe at Epicurious


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