A hint of lemon and ginger rounds out this intriguing and popular soup. Ingredients can be prepped ahead of time.
Crab & asparagus soup
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PREP TIME
10 min
Makes
8 cups (2 L), for 6 servings
* PLUS Cooking time: 10 minutes
Ingredients
- 900-mL carton chicken broth , or 2 284-mL cans condensed chicken broth
- 400-mL can coconut milk
- 1 large bunch asparagus
- 1 cup frozen peas
- 227-g pkg imitation crab
- 1 tbsp finely grated lemon zest
- 1 tbsp fresh ginger
- 1/2 tsp salt
- 1/4 cup coarsely chopped fresh coriander
Instructions
- Place broth and coconut milk in a large saucepan. If using canned broth, also add 1 can of water. Stir and place over high heat. Bring to a boil, uncovered, stirring occasionally.
- Meanwhile, snap or cut off and discard tough ends from asparagus. Slice spears into pieces about 1 inch (2.5 cm) long. Measure out frozen peas and leave on the counter. Coarsely chop crab. Grate and measure out lemon peel and ginger.
- When broth boils, stir in asparagus pieces, frozen peas, crab, lemon peel, ginger and salt. Return to a boil, stirring occasionally. Serve immediately, sprinkled with coriander.
Nutrition (per serving)
- Calories
- 189,
- Protein
- 9.5 g,
- Carbohydrates
- 7.4 g,
- Fat
- 14.1 g,
- Fibre
- 1 g,
- Sodium
- 843 mg.
