Cold Curried Crab Soup

1. 1

   Combine garlic, ginger, chile and 2 tablespoons of water in a blender and puree.

2. 2

   Heat oil over medium high heat in a 14-inch saute pan or Dutch oven. When hot, add cinnamon bay leaf --saute for 5 seconds. Add the onion and saute until golden brown, 7 to 10 minutes. Add the ginger mixture and saute until aromatic and the water has evaporated. This is where you really develop the flavor.

3. 3

   Add the curry powder plus 1 to 2 additional tablespoons of water and stir into the onions. Saute for 1 to 2 minutes longer until aromatic. Add the tomatoes, cilantro, remaining water, coconut milk, chicken stock, clam juice and salt. Lower heat and simmer for 15 to 20 minutes to thicken.

4. 4

   Remove from heat and stir in the lime juice and taste for additional salt.

5. 5

   When cool, puree mixture in batches until very smooth. Chill. This can be prepared the day before and refrigerated.

6. 6

   To Serve: Put in individual bowls and top each bowl with a sprinkling of 3 ounces of crab (about 1/2 cup). Offer the condiments on the side.

* Per serving · 4 servings · Values may vary.