press to zoom

press to zoom

press to zoom

press to zoom

Cray, Corn & Smoked Fish Soup

Serves: 2



1 Tbsp canola oil
6 shallots, finely diced, or 2 small red onions finely diced
6 cloves of garlic, crushed
1 ½ Tbsp fresh ginger finely grated or zested.
Zest of 1 lemon
1 can of coconut milk (I like to use Light)
4 cups chicken stock
1 cup fresh cooked Crayfish meat. Alternatively you can use 1 can crab meat, well drained.
1 ½ cups smoked fish, torn into bite size pieces. (I used Kingfish in this recipe).
1 ½ cups frozen corn kernels or 1-2 cans of corn kernels drained and rinsed.
1 tsp soft brown sugar
6 tsp fresh lime juice
6 tsp fish sauce
1 Tbsp fresh chives, finely chopped


  1. Heat oil in a large saucepan on medium heat. Add the shallots or onions, garlic, ginger, lemon zest and cook for 2 minutes.

  2. Add the coconut milk and stock and bring to the boil, stirring occasionally.  Add the corn (if you are using frozen corn, cook for 5 minutes, if you are using canned corn cook for 2 minutes).

  3. Add the crayfish or crabmeat, smoked fish, brown sugar, lime juice and fish sauce. Cook until heated through. Season with salt and fresh ground black pepper.

  4. Serve with a sprinkle of fresh chives and fresh bread or homemade garlic bread. ENJOY!