Spiced Coconut Crab Soup — Laksa and Tamarind Crab Bisque

A Malaysian-French Occasion fusion, a classical French bisque technique applied to a laksa-spiced coconut and tamarind base so the French shell-roasted stock method and the Malaysian aromatic depth of lemongrass, galangal, and turmeric produce a bisque where the sweet, sour, and creamy notes are all structurally present.

Not rated yet Fusion Kitchen

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

40 minsCook

1 hrTotal

MediumLevel

🍺Tiger Beer, Singapore 🥤Viognier, Condrieu, Rhône Valley

Shop Nearby · 15km

Nutrition per Serving

420 Calories

38g Protein

28g Fat

28g Carbs

5g Sugar

2g Fiber

720mg Sodium

85mg Chol

Ingredients

For 2 servings

Instructions

Prep

Finely dice 3 shallots. Finely grate 3 garlic cloves and 25g galangal. Finely slice 2 lemongrass stalks (white parts). Measure out all spices: turmeric, coriander, cumin, chilli flakes, shrimp paste. Have brown and white crab meat separated, coconut milk, fish stock, tamarind paste, and tomato paste ready.

Saute

Heat 2 tbsp oil in a heavy saucepan over medium heat. Add shallots, cook 4–5 minutes until softened and translucent. Add garlic, lemongrass, and galangal; stir 2 minutes until fragrant and no raw edge remains.

Bloom

Add turmeric, coriander, cumin, chilli flakes, and shrimp paste. Stir constantly 2 minutes until the paste darkens and releases its aroma. Add tomato paste, stir 1 minute to combine fully.

Build

Add tamarind paste, coconut milk, fish stock, and palm sugar. Stir to combine, then bring to a gentle simmer over medium heat. Add 150g brown crab meat, stir gently. Simmer uncovered 15 minutes until deeply flavoured and richly coloured.

Finish

Remove from heat. Using a stick blender, blend until completely smooth—no visible fibres. Pass through a fine sieve back into the pan, pressing firmly to extract all flavour. Warm through over low heat 2 minutes. Season with 0.5 tsp salt. Taste; adjust sweetness, sourness, and heat as needed.

Plate

Ladle bisque into two warm bowls. Place 50g white crab meat in the centre of each. Swirl 1 tbsp double cream over the top of each. Scatter fresh coriander and thinly sliced red chilli. Serve with crusty baguette alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.