Thai Fresh Crab Chowder

Name: Thai Fresh Crab Chowder
Ingredients: 6 cups water, or as needed; 2 medium red potatoes, thickly sliced; 2 large carrots, thickly sliced; 4 teaspoons clam base; 3 sprigs fresh dill; 3 tablespoons butter; 2 medium shallots, thinly sliced; 1 jalapeno, thinly sliced; 2 large cloves garlic, minced; 1/4 cup white wine; 1 (14 ounce) can light coconut milk; 1 pound cooked crabmeat; 1 stalk lemongrass, cut into 4 pieces; 2 lemons, juiced; 1 tablespoon grated ginger root; ground black pepper to taste

16 ingredients

3 steps

Ingredients

6 cups water, or as needed
2 medium red potatoes, thickly sliced
2 large carrots, thickly sliced
4 teaspoons clam base
3 sprigs fresh dill
3 tablespoons butter
2 medium shallots, thinly sliced
1 jalapeno, thinly sliced
2 large cloves garlic, minced
1/4 cup white wine
1 (14 ounce) can light coconut milk
1 pound cooked crabmeat
1 stalk lemongrass, cut into 4 pieces
2 lemons, juiced
1 tablespoon grated ginger root
ground black pepper to taste

Directions

1

Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
2

Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
3

Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.