This recipe has been adapted from Cooking Light March 2008.
I love this soup and it is exceptional with the King Prawns.
Here is the recipe:
1 onion, chopped
1 yellow bell pepper, diced
1 c. sliced mushrooms
2 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon grated ginger
1 teaspoon green curry paste
3 1/2 cups no chicken stock
1 can coconut creme
1/2 pound vegan King prawns
1/4 cup thinly sliced green onions
2 tablespoons sliced fresh basil
2 tablespoons lime juice
Combine first 7 ingredients in a large saucepan. Bring to a boil and simmer for 10 minutes. Add coconut creme and cook 2 more minutes. Add green onions, basil, and lime juice.
In another saucepan, steam the king crab with old bay seasoning sprinkled over the top for 7 minutes.
Serve over rice with 3 of the king prawns and 1 cup of soup over all.
There is a lot of this leftover and it just gets better with age.