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Tomato and Crab Soup

Tomato and Crab Soup

Calories 138 (17% from fat)
Fat 2.6 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 45 mg.
Sodium 636 mg.
Carb. 18 gram
Fiber 2.4 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 13 gram

Ingredients


olive oil spray

5 scallions, thinly sliced

1 1/2 stalks of lemongrass, peeled, trimmed and thinly sliced

1 fresno chile, seeded and minced
(You can use Jalapeno Chile's as a replacement.)

2 1/2 pounds (about 3 cups) of beefsteak tomatoes, chopped

2 1/4 cups water

3 packets (4g. each) Herb Ox Sodium Free Chicken Bouillon

1/2 cup coconut water

3 Tbsp. fresh orange juice

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1/2 pound fresh lump crabmeat

10 snow peas, trimmed and thinly sliced on the diagonal


This recipe is higher in sodium. If you're on a low sodium diet, you might consider another option.

The original version of this recipe from Bon Apetit was high in saturated fat and salt. By making a couple simple changes we've kept all the good taste while eliminating the rest.

1. Heat a large non-stick saucepan over medium heat. Once it's hot, lightly coat the pan with olive oil spray. Add the scallions, lemongrass and chile. Cook until the vegetables soften, about 3 or 4 minutes. Then add the tomatoes and cook for another 5-6 minutes until they're softened.

2. Stir in the water, herb ox, coconut water, orange juice and fish sauce. Bring to a boil, then reduce heat and simmer, stirring occasionally until the flavors combine, about 15 minutes. Turn the burner off and let it cool down for about 5 minutes.

3. Transfer batches of the soup to the blender or food processor. Puree until smooth, about 1 minute each. Mix everything together and stir in the lime juice.

4. Divide into 6 servings and top each one with equal amounts of crabmeat and snow peas.

5. You can serve this soup hot or cold, it's delicious either way.

Yield: 4 Servings - About 2 Cups Each


Tomato and Crab Soup 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave the soup for approximately 2 to 3 minutes, keeping the container open a little to allow steam to escape.

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