Sienna Raine Schmidt
Sienna Raine Schmidt
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Chili Crab Soup
Spicy Chili Crab Soup with Ginger, Tomato, and Aromatic Spices
Ingredients:
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red chili, finely chopped (adjust to taste)
2 tablespoons tomato paste
4 cups seafood or chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon white pepper
1 cup cooked crab meat (fresh or canned, lump preferred)
1 egg, lightly beaten
2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
2 spring onions, sliced
Fresh cilantro or chili oil for garnish (optional)
Directions:
Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
Add garlic, ginger, and chopped chili. Cook for 1–2 minutes until fragrant.
Stir in tomato paste and cook for another minute.
Pour in broth, soy sauce, fish sauce, rice vinegar, sugar, and white pepper. Bring to a simmer.
Stir in crab meat and let it warm through for 3–5 minutes.
Slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons.
If desired, stir in cornstarch slurry to slightly thicken the soup.
Remove from heat. Ladle into bowls and garnish with sliced spring onions, cilantro, or a swirl of chili oil.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 4 servings
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Turn up the heat with this bold and briny Chili Crab Soup Spicy, savory, and ultra comforting—perfect for chilly nights!Chili Crab Soup Spicy Chili Crab Soup with Ginger, Tomato, and Aromatic Spices Ingredients: 1 tablespoon vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 red chili, finely chopped (adjust to taste) 2 tablespoons tomato paste 4 cups seafood or chicken broth 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon rice vinegar 1 teaspoon sugar 1/2 teaspoon white pepper 1 cup cooked crab meat (fresh or canned, lump preferred) 1 egg, lightly beaten 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening) 2 spring onions, sliced Fresh cilantro or chili oil for garnish (optional) Directions: Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Add garlic, ginger, and chopped chili. Cook for 1–2 minutes until fragrant. Stir in tomato paste and cook for another minute. Pour in broth, soy sauce, fish sauce, rice vinegar, sugar, and white pepper. Bring to a simmer. Stir in crab meat and let it warm through for 3–5 minutes. Slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons. If desired, stir in cornstarch slurry to slightly thicken the soup. Remove from heat. Ladle into bowls and garnish with sliced spring onions, cilantro, or a swirl of chili oil. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 4 servings #chilicrabsoup #seafoodsoup #asiansoup #spicycrab #chilisoup #crabrecipes #southeastasianflavors #souprecipe #crabmeat #comfortfood #spicyandwarm #quickdinner #tomatosoup #gingergarlicflavor #spicysoupszn #easycrabsoup #flavorbomb #spoonworthy #umamirich #exoticcomfort Turn up the heat with this bold and briny Chili Crab Soup Spicy, savory, and ultra comforting—perfect for chilly nights!
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