Crab Tom Yum Soup

Love this Crab Tom Yum Soup! Do try it, then, come back and let us know how you liked it...


  • 1 quart-Seafood Stock

  • 1 cup-Water

  • 1-2 Tablespoons-Fish Sauce

  • 1 Lemongrass stalk, crushed

  • 2 round slices-Ginger (about 1/2-inch thick), peeled

  • 2 cloves-Garlic, crushed

  • 4-Crab Legs portions- fresh, thawed or frozen

  • 1 cup-Crimini Mushrooms, sliced

  • Sea Salt and Pepper, to taste

  • 2-Thai Chili Peppers, sliced

  • 1-cup Cilantro leaves

  • 1-Lime, cut in wedges


In a large, nonstick stockpot, cook the seafood stock, water, fish sauce, lemongrass, ginger and garlic over medium-high heat for 5 minutes.

Rinse any ice glaze from the frozen crab leg portions under cold water. Turn off heat and gently add mushrooms and crab legs to the liquid and return heat to a simmer.

Once simmering, cover the pan and cook 4 to 5 minutes for frozen crab legs or 2 minutes for
fresh/thawed crab legs. Turn off heat and let rest for 5 minutes or until the crab legs are opaque.

Remove the lemongrass and ginger slices. Season to taste with salt and pepper. Portion the crab legs and broth into bowls. Garnish with chili pepper slices, cilantro and a lime wedge.

We hope you enjoy this Crab Tom Yum Soup recipe!

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