Caribbean Callaloo Soup with Crab and Coconut Milk
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
For the Callaloo and Crab
For the Seasoning
For the Citrus Finish
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.
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.
Plating & Serving
Caribbean Callaloo Soup with Crab and Coconut Milk
Caribbean Callaloo Soup with Crab and Coconut Milk
Plating & Serving
Ladle the soup into bowls, ensuring each gets a generous helping of crab. Finish with a squeeze of lime for bright acidity.