Crab & asparagus soup
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- Prep Time10 min
- Total Time10 min
- Makes8 cups (2 L), for 6 servings
Ingredients
900-mL carton chicken broth, or 2 284-mL cans condensed chicken broth
400-mL can coconut milk
1 large bunch asparagus
1 cup frozen peas
227-g pkg imitation crab
1 tbsp finely grated lemon zest
1 tbsp fresh ginger
1/2 tsp salt
1/4 cup coarsely chopped fresh coriander
Instructions
Place broth and coconut milk in a large saucepan. If using canned broth, also add 1 can of water. Stir and place over high heat. Bring to a boil, uncovered, stirring occasionally.
Meanwhile, snap or cut off and discard tough ends from asparagus. Slice spears into pieces about 1 inch (2.5 cm) long. Measure out frozen peas and leave on the counter. Coarsely chop crab. Grate and measure out lemon peel and ginger.
When broth boils, stir in asparagus pieces, frozen peas, crab, lemon peel, ginger and salt. Return to a boil, stirring occasionally. Serve immediately, sprinkled with coriander.
Nutrition (per serving)
Calories 189, Protein 9.5g, Carbohydrates 7.4g, Fat 14.1g, Fibre 1g, Sodium 843mg.
A hint of lemon and ginger rounds out this intriguing and popular soup. Ingredients can be prepped ahead of time.
