I am on a spree of cooking light recently and hence thought of experimenting with crabs...Sea food coriander soup which i had several times are a treat and go well with richly cooked mains, but making a soup with just crab is a first-timer.
1. Crabs(Shreded). I have used frozen crab sticks and then separated the crab flesh which came out like noodle strings.
|Crab Coriander Soup|
Crab coriander soup it is. A very light soup which contains no oil or butter and gives a soothing feeling on a hot summer days when we are not in a mood to devour on something heavy.
Here is how I made:
Cooking time:30 mins.
What you will need:
|Shredded Crabs Marinaded with Dried Parsley Leaves and Salt.|
2.Dried Parsley Leaves.
4.Chicken or Vegetable Stock.
5.Lemon-2 full size.
6.Coriander Leaves(Freshly Chopped)
7.Salt and Sugar for taste.
To prepare the Stock:
I took one chicken breast and 1 litre of water Carrot, Beans and bay leaves in a pressure cooker and cooked it until all the ingredients almost melted.
I extracted the stock and the residue is kept for making sandwiches :)
Making of the Soup:
The crab was mixed with salt and parsley leaves and was left coved for an hour and hence the parsley flavour got infused into the crab flesh.
Now I took the stock in a pot and had put it on medium flame.
Slowly poured the egg in it while stirring the soup ardently so that it doesn't form crumbs.
Now I added the crab meats and put it on high flames and then added the lemon juice to it.
I waited for the crabs to soften and checked on the salt.
The soup is ready and then i put it out of the flame and added the coriander leaves in it and covered the pot with a lid.
I waited for 30 mins before serving it to my family!!!