East Timorese-style Crab Soup

Ingredients

While the original Mexican Chilpachole de jaiba is a spicy crab soup with a tomato-based broth, the East Timorese-style Crab Soup takes a different approach. It incorporates the flavors and ingredients commonly found in East Timor cuisine, such as lemongrass, ginger, turmeric, and coconut milk. These additions give the soup a unique and distinct taste, setting it apart from its Mexican counterpart. We alse have the original recipe for Chilpachole de jaiba, so you can check it out.

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced tomatoes, sliced red chilies, bruised lemongrass, and sliced ginger to the pot. Cook for a few minutes until the tomatoes start to soften.
3. 3.
   Stir in the ground turmeric and cook for another minute to release its flavors.
4. 4.
   Add the crab meat to the pot and stir well to combine with the other ingredients.
5. 5.
   Pour in the coconut milk and fish or vegetable broth. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the lemongrass stalks from the soup before serving.
8. 8.
   Ladle the East Timorese-style Crab Soup into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the soup.
• Turmeric — Use fresh turmeric root if available for a more vibrant color and intense flavor. If using ground turmeric, make sure it is fresh to ensure optimal flavor.

Tips & Tricks

• If fresh crab meat is not available, you can use frozen crab meat or substitute with other seafood like shrimp or fish.
• Adjust the spiciness of the soup by adding more or fewer red chilies, according to your preference.
• For a thicker soup, reduce the amount of broth or add a tablespoon of cornstarch mixed with water to thicken the soup.

Serving advice

Serve the East Timorese-style Crab Soup hot with steamed rice or crusty bread on the side. Sprinkle some fresh cilantro on top for added freshness and aroma.

Presentation advice

Present the East Timorese-style Crab Soup in individual bowls, garnished with a sprig of fresh cilantro. Serve it alongside a plate of steamed rice or a basket of warm crusty bread to complete the meal.