Crab & asparagus soup

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10 min


8 cups (2 L), for 6 servings

* PLUS Cooking time: 10 minutes


  • 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


  • 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.

A hint of lemon and ginger rounds out this intriguing and popular soup. Ingredients can be prepped ahead of time.