Thai Coconut Curry Soup with Imitation Crab

Ingredients

• 1 cup coconut milk
• 1 cup vegetable broth
• 1 inch lemongrass stalk
• 2 tablespoons red curry paste
• 8 ounces imitation crab meat
• 2 cups baby bok choy
• 1/2 cup shiitake mushrooms
• 1 tablespoon lime juice
• 1 teaspoon fish‑sauce substitute (soy sauce)
• 2 tablespoons fresh cilantro(optional)
• 1 piece thinly sliced red chili(optional)

Instructions

1. 1

   Finely crush the lemongrass stalk and bruise it, then add to a pot with the coconut milk and vegetable broth; bring to a gentle simmer over medium heat (2‑3 minutes).

2. 2

   Stir in the red curry paste until fully dissolved, then add the sliced shiitake mushrooms and bok choy; cook for another 3‑4 minutes until vegetables are tender.

3. 3

   Add the imitation crab meat, lime juice, and soy sauce; heat through for 2 minutes, then remove the lemongrass pieces.

4. 4

   Taste and adjust seasoning if needed, then ladle the soup into bowls and garnish with cilantro and red chili if desired.