Try making coconut milk crab soup, which you can serve with garlic roasted toast.

2 large crab legs

1 kg medium shrimp

3 cups chicken stock

4 stems of lemongrass

1 hot pepper

2 cups coconut milk

1/4 cup peanut butter

3 tablespoons sambal

hot pepper

2 teaspoons fish sauce

A cup of water

Salted chestnut with nuts

4 large basil leaves

Heat 3 cups of chicken stock in a bowl.

Then, with a national knife, crush the ends of the lemongrass and prune it from the top, then cut each stalk in half.

 

Then trim the hot pepper and slice it in half, then add it to the broth when it boils for 15 minutes.

Then add the coconut milk, chunky peanut butter, chilli sambal and fish sauce and stir well.

Then break the legs of the crab, open them, remove the flesh of the crab, cut them into small pieces and set them aside.

 

Then wash the shrimp that has already been cleaned, then add the seafood and chestnut water to the bowl and cook on a low temperature for 5 minutes until warm, then serve with the basil scattered on top.

 

Serve hot with toast.