Feel like going to the Caribbean anyone? Well, if Jet Blue doesn’t fly that way for you, the next best thing is this soup.
Can anything be bad with coconut milk in it? At NGI, I learned some things were best left alone, and others you could improvise on. This soup, is one I think can be improvised on. The traditional Callaloo soups calls for Tar0 (greens) and okra. I’d suggest looking for a Caribbean grocery store for the taro leaves. Or say hect with this recipe and head to Jamaica for a Tia Maria and some genuine Callaloo. YAH MON! I think Bob Marley’s song “Three Little Birds” would be perfect while cooking this up. Cause every little thing gonna be alright…
I’d like to try and make this veggie friendly next time and see how the flavor differs. Instead of the bacon, use coconut oil in its place and use vegetable stock instead of chicken.
3/4 lb. bacon, cut into 1/4″ slices
1 onion, minced
2 garlic cloves, minced
2 qts. chicken broth
1 habanero pepper, pricked with fork-left whole
4 tsp. chopped fresh thyme
3/4 lb. chopped crabmeat
3 scallions, sliced into thin rounds
14 oz. coconut milk
1 bunch of Swiss Chard, washed well and chopped
1 cup of butternut squash, small dice
2 limes, juiced
salt & pepper to taste
splash of hot sauce to taste
In a 4 qt. sauce pan cook bacon over medium heat until crisp. Take out bacon with slotted spoon, leaving the remaining oil.
Add onion, garlic, habanero pepper and thyme. Saute over low heat for about 20 minutes.
Add chicken broth and butternut squash. Cook for another 15 minutes or until squash is cooked.
*You can puree at this point or leave everything whole.*
Add coconut milk, scallions, crab, swiss chard. Simmer for 7-10 minutes.
Add lime juice, salt, & pepper to taste.
Hot sauce to taste on your own.
***Here is a great link about coconut milk. The quality of it can make or break your dishes. ***
Kasma had us taste test about 8 one time for a cooking class and the difference was huge.