A delightfully rich and flavoursome soup for romance and indulgence.


  • 2 tblsp sunfower oil
  • 2 small cloves of garlic (peeled and sliced)
  • 1/2 tsp grated ginger
  • 1 tsp lemon grass (finely chopped)
  • 200 g crab meat
  • 500 ml fish or light chicken stock
  • 165 g tin coconut milk
  • 1 tblsp fish sauce (nam pla)
  • 50 g raw prawns (peeled)
  • 2 spring onions (trimmed and finely sliced)
  • juice of 1/2 lemon
  • 1/4 red chilli (deseeded and finely chopped)
  • 1 tblsp chopped fresh coriander (leaves and stalks)
  • salt and freshly ground black pepper


  • In a large saucepan on a medium heat, heat the oil, then add the garlic, ginger, lemon grass and crab meat.
  • Toss on the heat for a few minutes until light golden. Add the stock, coconut milk and fish sauce. Bring to the boil, reduce to a simmer and add the prawns.
  • Cook for 1–2 minutes (simmering all the time) until the prawns are cooked. Then add the spring onions, lemon juice, chilli and coriander, season to taste and serve.