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Crab, Spinach, and Coconut Soup

Bill Harris・21 Comments

Crab Spinach and Coconut Soup

I want to be somewhere warm. Every year in January, I start dreaming of sun and beaches and water. I envision a long walk on a beach, my feet sinking in the warm sand as I collect rocks and shells. I’m not sure why I’m drawn to areas where land meets water but the ocean feeds my soul in some way. I love my life in Atlanta, but I do wish our city was closer to water.

Growing up in Mississippi, the Gulf Coast of Florida served as a regular vacation destination for my family. The white sandy beaches juxtaposed to incredibly clear blue-green water make for some of the world’s most beautiful coastlines.

Crab Spinach and Coconut Soup

I’m a little like Pavlov’s dog when I hear the word “seafood”. I really do begin to salivate in anticipation of eating something fresh out of the water. In Destin, Florida, Sexton’s Seafood sells some of the freshest seafood I’ve ever consumed. They operate their own boats and what you see in the market was literally caught just hours before.

Whenever we’re the area, I shop at Sexton’s for pounds of jumbo shrimp, red snapper, and crab and prepare what I call a “Seafood Fantasy”. When seafood is that fresh, the less you do to it the better. Butter, lemons, and garlic are all you need to make a delicious fête de la mer.

Crab Spinach and Coconut Soup

Dreams of beaches and seafood led me to this post and a soup with one of my favorite things: crabmeat. Crabmeat may be a little bit of a splurge, but in the cold months of winter, it provided me just the escape that I needed to warm days by the sea.

Print
Crab, Spinach, and Coconut Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Crab, Spinach, and Coconut Soup

Ingredients

(Adapted from Cuisine Magazine)

4 slices bacon, chopped

1 medium yellow onion, chopped

2 cloves garlic, minced

1 medium russet potato, peeled and chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (more or less to taste)

1 teaspoon fresh thyme leaves, minced

2 cups chopped Roma tomatoes

4 cups chicken stock

1 can coconut milk

8 ounces lump crabmeat

5 cups fresh spinach

Sliced scallions, for garnish

Reserved bacon, for garnish

Fresh time wedges, for garnish

Instructions

1. Brown bacon in a large dutch oven or stock pot. Remove bacon and set aside.

2. Transfer onion to the pot and saute for 3 to 4 minutes. Add garlic and continue sauteing for 1 minute. Add potatoes, salt, pepper, red pepper flakes, and thyme. Stir to combine.

3. Add tomatoes and chicken stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.

4. Add coconut milk, stirring to combine. Add spinach and continue cooking until wilted. Immediately before serving, add crabmeat and stir gently so you don't break up the lumps. Serve immediately with scallions, reserved bacon, and lime wedges.

3.1
https://southernboydishes.com/2014/01/14/crab-spinach-and-coconut-soup/

  • Author
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Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Gluten-Free, Healthful Dishes, Recipes, Seafood, Soups and Stews

Comments

  1. gayle says

    November 2, 2021 at 12:45 am

    I added green curry paste in place of red pepper flakes and tomato paste in place of tomatoes, just what I had. I think it turned out really good.

    Reply
  2. John@Kitchen Riffs says

    January 16, 2014 at 12:59 am

    Oh, this soup does look like warm weather to me! Which I’m craving at the moment. 😉 Lovely flavors, terrific recipe – thanks.

    Reply
  3. Debra says

    January 15, 2014 at 6:09 pm

    That looks delish!! I love coconut and crab, can’t wait to try it.

    Reply
    • waharris1957 says

      January 16, 2014 at 2:37 am

      Thanks, Debra! I appreciate the comment and the visit!

      Reply
  4. Katie | Healthy Seasonal Recipes says

    January 15, 2014 at 5:39 pm

    I am so with you about needing a break from this winter already, and we have months to go up here in Vermont. This soup is absolutely stunning! Pinned… Twice!

    Reply
    • waharris1957 says

      January 16, 2014 at 2:36 am

      Thank you so much, Katie!

      Reply
  5. Shashi @ https://runninsrilankan.com says

    January 15, 2014 at 5:37 pm

    I so wanna be somewhere warm too – even though we don’t have it as bad as others in the Central and northern states do. Love your addition of bacon into this crab soup – it looks so soul warming!

    Reply
    • waharris1957 says

      January 16, 2014 at 2:40 am

      The bacon does kind of make the soup! 🙂 Thanks, Shashi!

      Reply
  6. Bert. Savarese says

    January 15, 2014 at 4:40 pm

    For those of us who taken a blood thinner & are diabetic, do you have any recipe alterations or another food site that addresses these food health concerns? This looks wonderful but 5 cups of spinach is a problem as it is very high in Vit K. Any ideas for us? Thanks! Love this site!

    Reply
    • waharris1957 says

      January 15, 2014 at 6:45 pm

      Hi Bert, thanks for your question. This soup can be altered in a number of ways and will still be delicious. One solution is to cut way back on the spinach, maybe 2 cups? You could also substitute other vegetables such as asparagus or even the green part of leeks. I would suggest playing with the recipe and try any vegetable that you like…carrots, broccoli, green beans, etc. Let me know how it works out.

      Reply
  7. mjskit says

    January 15, 2014 at 4:59 am

    oh what I would give to have access to such fresh seafood. I can find some fresh seafood but to buy it, I’d have to put back those bottles of wine. 🙂 Your soup if quite different from anything I make, but definitely a soup I would love to eat! Looks yummy!

    Reply
    • waharris1957 says

      January 16, 2014 at 2:37 am

      Thank you, MJ!

      Reply
  8. Velva says

    January 15, 2014 at 12:47 am

    The gulf coast has not been too warm lately 🙂 This is a beautiful bowl of seafood wonder…The colors, textures and flavors are really nice.

    Cheers to long walks on the beach! Great food and family and friends.

    Velva

    Reply
    • waharris1957 says

      January 15, 2014 at 2:00 am

      Thanks so much for dropping by, Velva!

      Reply
  9. Jocelyn (Grandbaby Cakes) says

    January 14, 2014 at 4:55 pm

    This soup looks so incredible! I want a bowl right now!!!

    Reply
    • waharris1957 says

      January 15, 2014 at 2:01 am

      Thank you, Jocelyn!

      Reply
  10. Renee says

    January 14, 2014 at 12:43 pm

    Absolutely lovely soup! I also wish Atlanta had fresh fish available like coastal cities. Even what is found at markets isn’t quite like right off the boat freshness.

    Reply
    • waharris1957 says

      January 15, 2014 at 2:00 am

      Thank you so much, Renee. Hope to see you at FoodBlogSouth!

      Reply

Trackbacks

  1. A Tantalizing Collection of Soups and Stews | MJ's Kitchen says:
    March 3, 2015 at 5:32 pm

    […] Crab, Spinach and Coconut Soup @Southern Boy Dishes […]

    Reply
  2. 50+ Fall Soup Recipes To Warm Your Soul - Bonbon Break says:
    January 9, 2015 at 6:12 pm

    […]  Crab, Spinach, and Coconut Soup by Southern Boy Dishes (pin it) […]

    Reply
  3. Sweet Pea Croquettes with Lisa | Sophia Chow says:
    January 26, 2014 at 2:34 am

    […] hours cooking dinner.  I had pulled out all kinds of not your normal weeknight recipes to try :  Crab Spinach and Coconut Soup, Mushroom Chickpea Ragout on Toast and Quinoa and Pea Spice Croquettes.  We each made one: I had […]

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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