A Soup of Tomatoes and Crab

1. 1

   Slice the green onions thinly, peel the outer leaves from the lemongrass, and cut the tender inner leaves into paper-thin slices.

2. 2

   Warm the olive oil in a large, heavy-bottomed saucepan over medium heat, stir in the green onions and lemongrass, and let them soften without coloring.

3. 3

   Seed and finely chop the chile, then add it to the pan.

4. 4

   Chop the tomatoes.

5. 5

   You can peel and seed them if you wish but I really cant see the point.

6. 6

   Stir them into the onions and let soften for a few minutes before pouring in the chicken stock and orange juice.

7. 7

   Stir in the crabmeat, nam pla, and a little salt, bring to a boil, then decrease the heat immediately and let simmer for four or five minutes, stirring from time to time.

8. 8

   Squeeze in the lime juice.

9. 9

   Coarsely chop a good handful of cilantro leaves and stir them in.

10. 10

    Check the seasoning and serve piping hot.

No additional tips available.