Chilled Curry Crab Coconut Soup with Garlic Butter Roti

Embrace Singapore's iconic Chili Crab in a refreshing, chilled soup! This creamy coconut-infused delight captures the sweet, spicy, and savory flavors of the beloved dish, perfectly paired with warm, buttery garlic roti for a complete sensory experience. It’s a taste of Singapore, elevated.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

S$4.36

Season:

🌸 Spring•tropical•monsoon-comfort

Meal Type:

Dinner•Soup

Cuisine:

Indian•Thai

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

250gLump Crab Meat(Fresh or pasteurized, picked through for shells.)

S$10.00

400mlCoconut Milk(Full-fat for a richer flavor.)

S$1.50

250mlChicken Broth(Low sodium preferred.)

S$0.50

2tbspRed Curry Paste(Adjust to spice preference.)

S$0.30

1inchGinger(Peeled and minced.)

S$0.25

2clovesGarlic(Minced.)

S$0.10

1Red Chili(Deseeded and finely chopped (optional, for extra heat).)

S$0.20

2tbspLime Juice(Freshly squeezed.)

S$0.20

1tspSugar(White or brown.)

S$0.01

1tspFish Sauce(Optional, for added umami.)

S$0.10

2tbspCilantro(Chopped, for garnish.)

S$0.30

2Spring Onions(Thinly sliced, for garnish.)

S$0.30

4Frozen Roti Prata(Plain or Onion flavour works best.)

S$3.00

4tbspButter(Unsalted, softened.)

S$0.40

2clovesGarlic (for Roti)(Minced finely.)

S$0.10

1tbspParsley (for Roti)(Chopped finely.)

S$0.20

Total Cost

S$17.46

S$4.36 per serving

The Method

1
Prepare the Chili Crab Base: In a medium saucepan, heat a tablespoon of oil over medium heat. Add the minced ginger, garlic, and chopped chili (if using). Sauté for about 1 minute until fragrant, filling the kitchen with a warm, spicy aroma.
2
Add Curry Paste & Broth: Stir in the red curry paste and cook for another minute to bloom the spices. Pour in the chicken broth and bring to a simmer. Allow the flavors to meld together for 5 minutes.
3
Blend the Soup: Carefully pour the mixture into a blender (or use an immersion blender). Blend until smooth and creamy.
4
Incorporate Coconut Milk & Seasoning: Return the blended soup to the saucepan. Stir in the coconut milk, lime juice, sugar, and fish sauce (if using). Taste and adjust seasoning as needed. It should have a balance of sweet, spicy, savory, and sour.
5
Chill the Soup: Remove from heat and let the soup cool completely. Then, refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. The chilling process enhances the creaminess and depth of the flavors.
6
Prepare Garlic Butter: While the soup is chilling, prepare the garlic butter for the roti. In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Mix well until evenly distributed.
7
Cook the Roti Prata: Heat a lightly oiled pan or griddle over medium heat. Cook the frozen roti prata according to package instructions, flipping occasionally until golden brown and crispy on both sides. This should take about 3-4 minutes per side.
8
Garlic Butter Roti: Brush the cooked roti prata generously with the garlic butter while still hot. Cut each roti into wedges.
9
Serve: Pour the chilled curry crab coconut soup into bowls. Gently fold in the lump crab meat just before serving, so it doesn't become shredded. Garnish with fresh cilantro and sliced spring onions.
10
Enjoy: Serve immediately with the warm, garlic butter roti for dipping and scooping up the delicious soup. The contrast of the chilled soup and warm, garlicky roti is divine!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (325g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

48g

69% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

Chef tip 1: For a richer flavor, use homemade chicken broth. The depth of flavor will significantly enhance the soup.

Chef tip 2: If you don't have red curry paste, you can substitute with a mixture of chili powder, turmeric, coriander, and cumin.

Chef tip 3: The soup can be made a day or two in advance. This allows the flavors to meld and deepen even further.

Chef tip 4: If you want the soup to be a bit thicker, you can add a tablespoon of cornstarch slurry (cornstarch mixed with water) to the soup while it's simmering.

Cooking Equipment

Oven

Stove

Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Chef tip 1: For a richer flavor, use homemade chicken broth. The depth of flavor will significantly enhance the soup.

Chef tip 2: If you don't have red curry paste, you can substitute with a mixture of chili powder, turmeric, coriander, and cumin.

Chef tip 3: The soup can be made a day or two in advance. This allows the flavors to meld and deepen even further.

Chef tip 4: If you want the soup to be a bit thicker, you can add a tablespoon of cornstarch slurry (cornstarch mixed with water) to the soup while it's simmering.

Chilled Curry Crab Coconut Soup with Garlic Butter Roti

Ingredients

The Method