Crab soup with radishes recipe

Ingredients

• 2 tsp (10 ml) coconut or avocado oil
• 2 tbsp (12 g) fresh minced ginger
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 cups (720 ml) Chicken Broth
• 2 cups (480 ml) Seafood Stock or clam juice
• 3 oz (85 g) radishes
• 1 tsp (5 ml) gluten-free fish sauce
• 2 tbsp (30 ml) fresh lime juice
• ½ lb (225 g) lump crab meat
• 4 green onions, chopped, green tops only

1. Add the oil to a saucepan over low heat. Toss the ginger, garlic and shallots in the oil and cook until softened, about 5 minutes.
2. Add the chicken broth and seafood stock or clam juice. Turn up the heat and bring just to a boil, then reduce the heat to a simmer, cooking for another 10 minutes or so. While the broth is simmering, use a mandoline to chop the radishes into ⅛-inch (3-mm) slices and set aside for later.
3. Add the fish sauce, lime juice and crab meat, cooking until the crab is warmed through. Stir the sliced radishes through the broth and remove the pan from the heat. To serve, divide the soup between bowls and garnish with the chopped green onions.