1. Bring chicken stock up to the boil.

2. Add Chile, ginger, lime zest, lime juice and lemon gras and simmer for 2 minutes.

3. Warm crab meat and divide between four bowls.

4. Add the chopped coriander to the soup and pour some over the crab meat, leaving the remainder in a soup tureen.

5. Garnish with a further sprinkling of coriander and serve.

Food Allergies – We recommend that you check all ingredients and packaging before following any of our recipes. Allergens are highlighted in Bold Type Face on all food packaging for your safety and in future may have a warning mark as well. Please take care, your wellbeing is important to us at Ocean Finest Foods Limited.