Callaloo Crab Soup
A Sint Maarten-style soup of callaloo leaves, okra, crab, coconut milk, and herbs in a savory broth.
Prep
25m
Cook
35m
Serves
6
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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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- 30mlVegetable Oil
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 200gOkra (sliced)
- 250gCallaloo Leaf (roughly chopped)
- 900mlChicken Stock
- 400mlCoconut Milk
- 250gCrab Meat (picked over for shell)
- 8gFresh Thyme
- 3gBlack Pepper
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a soup pot over medium heat.
- 02
Add the onion and cook until softened and translucent. Stir in the garlic and cook briefly until fragrant.
- 03
Add the okra and cook for a few minutes, stirring often, until it begins to soften.
- 04
Pour in the chicken stock and bring the soup to a gentle simmer.
- 05
Add the callaloo leaf and fresh thyme, then cook until the greens are fully wilted and tender.
- 06
Stir in the coconut milk, then add the crab meat, black pepper, and salt.
- 07
Simmer gently until the soup is slightly thickened and the crab is heated through.
- 08
Taste and adjust the seasoning if needed, then serve hot.
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