Crab, Coconut, And Cilantro Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 large tomatoes, peeled and chopped
3 tablespoons chopped fresh cilantro
4 4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
1 1/4 lbs crabmeat
1 cup coconut milk
2 tablespoons palm oil or 2 tablespoons butter substitute
1 lime, juice of
salt
hot chili oil, to serve
lime wedge, to serve

Preparation

Heat the olive oil in a pan over low heat. Stir in the onion and celery, and saute gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
Stir in the lime juice and remaining cilantro, then season with salt to taste.
Serve with chili oil and lime wedges on the side.