4 cups of chopped spinach or dasheen bush bhagi

1 lb. of fresh king crab legs, cut into 4 inch pieces

4 cups of fresh coconut milk

1 onion, chopped

1 red habanero pepper

2 teaspoon freshly crushed garlic

½ of a large carrot, sliced

8-10 leaves of shadon beni (culantro)

6 ochre, with the tops and end trimmed, and chopped into 1 inch pieces

2 whole pimento peppers

1 stalk of Chinese celery, with leaves, chopped

1 cup of pumpkin, cubed

1 packet of Maggie chicken noodle soup spice mix (optional)

Salt and black pepper to taste

1 tablespoon golden ray butter


To a large stock pot add the spinach, onion, garlic, the habanero whole, the pimentos, pumpkin, ochre, Chinese celery, shadon beni (culantro) and the 4 cups of coconut milk. Set the pot on the stove on medium heat.

Once this comes to a bubble, add the crabs. Cook until the coconut milk has reduced and the spinach or dasheen bush has melted.

If you are using spinach, it may not melt so you will have to use your immersion blender to chop it into a soup.

Add the packet of Maggie chicken noodle soup if you are using it. I used this because the seasonings are perfect for this and I love the little noodles in it if I decide to drink it like soup!

Add the salt and pepper and butter and taste.

Remove from the heat and serve with rice or like soup!











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