Thai Ginger Coconut Soup

17 50 356
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Thai Ginger Coconut Soup
Health Highlights


2 bottle (12oz) WTR MLT WTR, Cold Pressed Watermelon Juice
114 gm Crab, Alaska king (or lobster)
10 tomato Cherry Tomatoes
1 stalk(s) (2oz) Lemon grass
2 medium shallot(s) Shallots (chopped)
1 tbsp minced Ginger root
1 tbsp Garlic
1 pepper(s) Red chili pepper (also chile or chilli) (prefreably Red Thai chile)
2 tbsp Coconut oil
3 tbsp Coconut, shredded, unsweetened
1 tbsp Lime juice (fresh)
1 pinch Salt (to taste)
227 gm Crab, Alaska king (for salad garnish)
57 gm Thai basil, fresh (chopped, for salad garnish)
29 gm Chives (chopped, for salad garnish)
1 tbsp Extra virgin olive oil (for salad garnish)
1 pinch Salt and pepper (for salad garnish)


For the Soup, heat pan with olive oil, and cook ginger, lemongrass, garlic, and shallots until clear. Add tomatoes and Chile, then cook for 35 more minutes on medium heat.

Add crab, Lime Juice, Coconut, WTRMLN WTR. Blend thoroughly after removing Lemongrass from the soup.

Season to taste with salt.

Strain and garnish with the salad, a drizzle of olive oil, and cracked pepper.

Nutrition Facts

Per Portion

Calories 356
Calories from fat 156
Calories from saturated fat 72
Total Fat 17.4 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.1 g
Cholesterol 36 mg
Sodium 827 mg
Potassium 1240 mg
Total Carbohydrate 33 g
Dietary Fiber 4.5 g
Sugars 18.4 g
Protein 19.6 g

Dietary servings

Per Portion

Fruit 0.9
Meat 0.9
Vegetables 1.6

Energy sources