Crab, Prawn & Coconut Soup

2 tbsp groundnut oil
2 cloves garlic, sliced
½ tsp grated ginger
¼ tsp red chillies, seeds removed, finely chopped
1 tsp finely chopped lemongrass
200g crab meat
500ml fish or light chicken stock
400ml/14 fl oz can of coconut milk
1 tbsp Thai fish sauce (or to taste)
50g raw prawns (shelled and de-veined)
2 spring onions (scallions)
Juice of ½ lemon
1 tbsp chopped coriander

Heat the oil in a large saucepan over a medium heat, then add the garlic, ginger, chilli, lemongrass and crab meat. Fry for 4-5 minutes until golden. Pour in the stock, coconut milk and fish sauce, increase heat to high and bring to the boil. Reduce the heat to low, tip in the prawns and simmer gently for 1-2 minutes, until the prawns are pink and cooked through. Stir in the spring onions, lemon juice and coriander. Serve.

The ingredients look a lot like what goes into the Thai soup called Tom Kha Koong (coconut soup with shrimp). I'll have to try it and see!

A dumb question -- what is groundnut oil? Is that just oil from any nut?

You might know groundnut oil as peanut oil. One of the reasons I use it is its high smoke point, another is that its also used a lot in Thai and Asian cuisine.

Oh, thanks. I'll substitute coconut oil

Where is the coconut in this?

Oops, sorry! I mentioned it in method, but forgot to put it in the ingredients list!

You will need to add 1 x 400ml/14fl oz can of coconut milk to the list of ingredients.

No worries. I edited it in for you.