If, like me, you had a lot of crab left over after making homemade crab ravioli for someone really special, here is a recipe for you! I will admit (probably much to Forrest’s disappointment) that I don’t really love crab the way he does. So when he started suggesting things like crab salad to use up the leftovers, I was not sold. I needed something with a lot of flavors, something I would like so much that I wouldn’t mind eating crab every night for a week. When I found a recipe for a Thai crab soup, I knew I had found my leftover crab solution!
Forrest can attest to my love for Thai food. Whenever I choose what to have for dinner (which is rare, because I am terrible at making decisions), Thai is my go-to. If you like Thai yellow curry as much as I do, try this soup!
Thai Crab and Corn Chowder (inspired by Kitchen Confidante)
2 cans corn kernels
1 clove garlic, minced
1 13.5 oz can coconut milk
32 oz stock (I used a Thai stock, but chicken or vegetable would work too!)
1-3 tbs hot curry paste, to taste
2 baking potatoes, peeled and diced
8 oz crab
salt and pepper, to taste
Drizzle olive oil on the bottom of a large soup pot, and set over medium heat. Once hot, sauté the minced garlic in the oil until fragrant. Add one can of the corn, coconut milk, stock, and 1 tbs curry paste. Bring to a boil and allow to cook for 5 minutes. Then, blend the mixture using an immersion blender or a regular stand blender (the soup would probably be just as good without this step if you don’t want the hassle, but blending it does give a nice creamy texture!).
Return the blended soup to the pot. Season with salt and pepper to taste. Continue adding curry paste until the soup reaches your desired heat and flavor. Add the potatoes and leftover can of corn. Return the soup to a boil, and then reduce the eat and allow soup to simmer until the potatoes are tender. Add the crab meat and cook until heated through. Serve hot!