Chilled cucumber-coconut soup with Dungeness crab from Good Fish (Updated and Expanded Edition): 100 Sustainable Seafood Recipes from the Pacific Coast (page 73) by Becky Selengut

  • basil
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable stock for chicken stock. Chill at least 2 hours.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock. Chill at least 2 hours.

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. Okay, a cold soup is an odd choice for Christmas Eve but I think the surprise will make it a hit.

  • mjes on September 30, 2019

    A favorite summer soup that can still be made in the last warm days of fall. Even with the heavy use of the herbs, this is a mild soup that doesn't overpower the crab. Do make it the day before and ignore the "at least 2 hours". Two hours is not enough for the flavors to meld together. Its taste is a muddle of sharp flavors (onion, cilantro, Tabasco, fish sauce) if you try to use it too soon after making. Note this is a Jean-Georges Vongerichten inspired recipe.

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