Caribbean Callaloo Soup with Crab and Coconut Milk

Name: Caribbean Callaloo Soup with Crab and Coconut Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Coconut Oil; Onion; Garlic; Ginger; Callaloo Leaves; Crab Meat; Coconut Milk; Scallions; Scotch Bonnet Chili; Ground Allspice; Lime Juice; Salt and Pepper

A tropical twist on a Caribbean classic.

A fragrant soup featuring fresh callaloo, succulent crab, and creamy coconut milk for a delightful Caribbean experience.

1 h 30 min
6
Intermediate

Ingredients

For the Soup Base

Coconut Oil

2 tbsp

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1-inch, grated

For the Callaloo and Crab

Callaloo Leaves

1 bunch, washed and chopped

Crab Meat

1 lb, shelled

Coconut Milk

14 oz can

For the Seasoning

Scallions

2, chopped

Scotch Bonnet Chili

1 whole

Ground Allspice

1/2 tsp

For the Citrus Finish

Lime Juice

Juice of 1 lime

Salt and Pepper

To taste

Preparation

Preparing the Callaloo

Wash Callaloo

Wash the callaloo thoroughly in cold water.

Trim and Chop

Trim off any tough stems and chop the leaves.

Set Aside

Set aside in a large bowl.

Prepping the Crab Meat

Remove Shell Fragments

Ensure all shell fragments are removed from crab meat.

Flake Crab Meat

Gently flake crab into large pieces.

Chill

Keep chilled until ready to add.

Cooking Process

Sauté Aromatics

Heat coconut oil in a pot over medium heat. Add onions, garlic, and ginger. Sauté until fragrant.

Sauté spices and aromatics first to develop their full flavors.

Build the Base

Add coconut milk, scallions, and spices and bring to a gentle simmer.

Finish Soup

Stir in callaloo and crab meat. Simmer until callaloo is tender and flavors meld.

Do not break the Scotch bonnet chili to avoid excessive heat.

Plating & Serving