Crabless soup, using jackfruit, in a creamy broth with lemongrass, curry paste and ginger.
for the jackfruit crab
- 1, 20 oz. can of jackfruit in brine, drained
- 1 teaspoon kelp granules
- 2 teaspoons canola oil
for the broth
- 1 tablespoon toasted sesame oil
- 2 shallots, sliced
- 2-inch piece of ginger, minced
- 4 scallions, sliced
- 10 shiitake mushrooms, bases removed and quartered
- 6 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon chunky peanut butter
- 1 teaspoon red curry paste
- 4 cups no-chicken or vegetable broth
- 1 stalk of lemongrass, bruised and chopped into 2-3 pieces (see notes)
- 3 tablespoons soy sauce
- 1 cup canned, full-fat coconut milk
- the juice from half a lime (roll the lime on the counter with the palm of your hand before cutting)
- a few torn basil leaves, lime wedges and the green slices of scallions, for garnish
- vermicelli noodles or rice, for serving
to prep the jackfruit
- Preheat oven to 350. Break the jackfruit pieces up with a fork or knife, discarding any tough ends and seeds. Add the kelp granules, stir and then add the grapeseed oil, stirring again. Spread out on a small baking sheet and bake for 15 minutes. Stir around on the baking pan and bake until mostly dried out, about 10 minutes more.
to prep the broth
- In a large pot, warm the toasted sesame oil over medium heat. Add the shallots, ginger, scallions and shiitake pieces and saute for about 5 minutes, stirring occasionally. Add in the garlic and saute for three minutes more.
- Add in the brown sugar, peanut butter and curry paste. Stir everything until well combined, then add in the broth, lemongrass and soy sauce. Increase the heat to medium-high, and allow to come to a small simmer. Reduce the heat and allow to simmer 10-15 minutes more. Remove the lemongrass pieces.
- Stir in the coconut milk and lime juice and turn off the heat. Distribute between two bowls, topping with the jackfruit and basil.
- Serve immediately with rice or noodles as desired.
Bruise the lemongrass stalk to coax the most flavor out of it! Remove a few of the tough outer layers and tough tops to expose the softer, pale yellow interior. Give it a firm whack or two against the side of your countertop to loosen up the fibers. Slice lengthwise, then into two or three pieces before adding to the broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes