Coconut Milk Soup with Crab
15 MIN
55 MIN

Coconut Milk Soup with Crab


  • 4 small acorn squash
  • 3 green onions, finely chopped
  • 1 tablespoon (15 ml) peanut oil
  • 1 can 398 ml coconut milk
  • 3 cups (750 ml) chicken broth
  • 1 tablespoon (15 ml) fresh ginger, grated
  • Grated zest and juice of 1 lime
  • 2 cloves garlic, finely chopped
  • 2 cans 120g crabmeat, drained
  • 1 pinch Cayenne pepper
  • 60g rice vermicelli
  • Salt and pepper
  • Cilantro, for garnish


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. On a work surface, cut off the tops of the squash or in half, depending on their size. Remove the seeds. Season with salt and pepper.
  3. Place on the baking sheet, place the top back on, and bake for 45 minutes to 1 hour or until the squash is tender with the tip of a knife.
  4. In a saucepan, sauté the onions in the oil. Add the remaining ingredients except for the noodles and cilantro. Simmer gently for 10 minutes. Add the noodles and cook for 5 minutes. Season with salt and pepper.
  5. Slightly cut the base to safely place the squash in the plates. Scoop out a little of the flesh. Pour the soup into the squash. Garnish with cilantro.


The acorn squash is a beautiful vegetable that deserves to be seen ... and eaten. The soup looks good served in the small squash. Simply scrape a little flesh from the squash to eat with the soup.