Ingredients:
- 250g fresh crab meat
- 100g crab roe
- 2 cups KARTA coconut water
- 1 cup chicken broth
- 1 cup seafood broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1 red chili, sliced (optional for spice)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
1. Clean and pick through the crab meat, ensuring no shell fragments remain. Gently clean the crab roe.
2. In a pot, heat vegetable oil over medium heat. Sauté minced garlic and ginger until fragrant.
3. Add crab meat and crab roe, stirring gently. Pour in KARTA coconut water, chicken broth, and seafood broth.
4. Add lemongrass, kaffir lime leaves, and red chili (if using).
5. Season with fish sauce, soy sauce, sugar, salt, and pepper.
6. Simmer over low heat for 15-20 minutes.
7. Remove lemongrass and kaffir lime leaves.
8. Ladle the golden soup with crab meat and roe into bowls. Finally, garnish with fresh cilantro and sliced green onions. Ready to serve!
