Coconut, Mango and Crab soup

Ingredients:

• 15 ml (1 Tbs) sesame oil
• 30 ml (2 Tbs) red curry paste
• 1 red pepper, sliced
• 625 ml (2 ½ cups) coconut milk
• 250 ml (1 cup) fish stock
• 15 ml (1 Tbs) fish sauce
• 250 g crab meat (fresh or canned)
• 1 bunch fresh coriander
• 3 spring onion, sliced
• 2 mangoes, cubed

How To Make It: 

1. Heat the oil over a medium heat and fry the curry paste and peppers for 2minutes.
2. Add the coconut milk, stock and fish sauce and slowly bring to the boil.
3. Add the crab meat, coriander and spring onions. Stir gently and lower the heat allowing simmering for 10 minutes.
4. Blend the mango and coriander to a smooth liquid with a tablespoon of the soup liquid.
5. Serve hot with fresh coriander and fresh chilli and drizzle the mango sauce over the soup.