Crab Coconut Thai Soup

• Gluten free

• Seafood

  • 2 Crab legs, large
  • 1 lb Shrimp, medium

• Produce

  • 4 Basil, large leaves
  • 1 Jalapeno pepper
  • 4 stalks Lemon grass

• Canned Goods

  • 3 cups Chicken stock
  • 1 (14 oz. can Coconut milk
  • 1 can Water chestnuts

• Condiments

  • 2 tsp Fish sauce
  • 1/4 cup Peanut butter, chunky

• Baking & Spices

  • 3 tbsp Sambal oelek chili paste

Found on keviniscooking.com

Description

Ingredients

• 2 large crab legs
• 1 lb medium shrimp
• 3 cups chicken stock
• 4 stalks lemon grass
• 1 jalapeño pepper
• 1 (14 oz.) can coconut milk
• ¼ cup chunky peanut butter
• 3 tbsp Sambal Oelek Chili Paste
• 2 tsp fish sauce
• 1 can sliced water chestnuts, drained
• 4 large basil leaves

Directions

• Heat the 3 cups of chicken stock in a stock pot.
• With the side of your knife smash the bulb ends of the lemon grass. Trim the top ends off and chop each stalk in half. Trim the stem off the jalapeño and slice lengthwise down the middle. Add to the simmering stock for 15 minutes.
• Next add the coconut milk, chunky peanut butter, Sambal Oelek Chili Paste and fish sauce. Stir to incorporate with a whisk.
• Crack the crab legs open and remove the crab meat. Do a quick chop for bite size pieces and set aside.
• Wash the shrimp that was already cleaned and deveined. Add the seafood and water chestnuts to the pot and cook on low for another 5 minutes until heated through and serve topped with basil.