Thai rock crab soup

Ingredients

• 1 l (4 cups) fish stock
• ½ carrot, grated
• 30 ml (2 tbsp) ginger, grated
• 10 cilantro leaves, rough cut
• 4 scallions, diced
• Zest from one lemon
• 5 ml (1 tsp) curry powder
• 454 g (1 lb) crab meat
• 250 ml (1 cup) country-style cream (15%)

Preparation

• Prepare a fish stock. In the boiling stock, add the carrots and ginger. Cook for 5 minutes.
• Add the cilantro, scallions and lemon zest. Cook for 2 to 3 minutes.
• Lower the heat, add the curry powder and crab meat.
• Gently stir the soup before adding the cream.
• Take the soup off the heat to prevent the cream from curdling and to avoid overcooking the crab. Serve immediately.