Crab and Callaloo Soup
A silky Jamaican soup made by simmering callaloo with aromatics, thyme, and coconut milk, then finishing it with sweet crab meat. The flavor is herbaceous, gently spicy, and deeply comforting.
Prep
20m
Cook
30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 20mlCoconut Oil
- 150gOnion (chopped)
- 10gGarlic (minced)
- 200gTomato (chopped)
- 5gFresh Thyme
- 1pcsScotch Bonnet Chili (whole)
- 300gCallaloo Leaf (roughly chopped)
- 700mlWater
- 400mlCoconut Milk
- 250gCrab Meat (cooked and picked over for shell)
- 8gSalt
- 3gBlack Pepper
Cook through it
Method
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- 01
Heat the coconut oil in a pot over medium heat. Add the onion and cook until softened.
- 02
Add the garlic and tomato, and cook until the tomato begins to break down.
- 03
Stir in the fresh thyme, scotch bonnet chili, and callaloo leaf, and cook until the greens wilt.
- 04
Pour in the water and simmer until the callaloo leaf is tender.
- 05
Remove the scotch bonnet chili, add the coconut milk, and blend the soup until smooth.
- 06
Return the soup to low heat, add the crab meat, salt, and black pepper, and simmer gently until the crab meat is heated through.
- 07
Serve hot.
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