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Chile Crab Soup with Cilantro Croutons

This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.


10-12 generous servings
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 4 ribs celery, diced
  • 1 tablespoon minced fresh ginger
  • 1/8 teaspoon red pepper flakes
  • 1/3 cup extra virgin olive oil
  • 1 cup ketchup
  • 2 tablespoons ground bean sauce*
  • 6 tablespoons sugar
  • 1 1/4 teaspoon ground coriander
  • 3 tablespoons sambal oelek*
  • 11 cups water, plus additional for combining with cornstarch
  • 1 1/2 ounces Glace de Fruits de Mer Gold®
  • 6 tablespoons cornstarch
  • 1 pound super lump crabmeat
  • 2 tablespoons Thai fish sauce*
  • 2 tablespoons chopped fresh cilantro
  • 1 egg, beaten
  • Kosher salt
*These items can be found in the Asian section of many grocery stores or at Asian food markets.


  1. Combine the first six ingredients in a large soup pot over medium low heat. Cook gently, careful not to burn, until the vegetables are completely softened, about 20 minutes. Stir in the ketchup, ground bean sauce, sugar, coriander, and sambal oelek and cook until the sugar has dissolved, about 2 minutes.
  2. Remove the pot from the heat. Purée the soup in batches in a food processor or blender and return it to the pot. Bring the soup back to a simmer over medium heat.
  3. Add 11 cups of water and the Glace de Fruits de Mer Gold®, stir, and bring the soup back to a simmer.
  4. In a small bowl, stir together the cornstarch and enough of the water to make a slurry. Stir the slurry into the simmering soup and continue cooking and stirring until the soup thickens slightly, about 5 minutes.
  5. Add the crabmeat, fish sauce, and cilantro and stir to combine. Add the beaten egg in a steady stream while gently stirring the soup. This will create cooked egg strands throughout the soup.
  6. Season with salt to taste. Serve garnished with cilantro croutons (see the recipe below).

Additional Tips

Cilantro Croutons

  • 1 loaf white country bread, unsliced
  • 3 tablespoons chopped fresh cilantro
  • ¼ cup olive oil
  • Salt and ground black pepper


  1. Preheat the oven to 400 degrees. Remove the crust from the bread and discard it. Cut the bread into 3/4-inch by 3/4-inch cubes.
  2. Place the bread cubes on a baking sheet in a single layer (or use two baking sheets if necessary). Bake until the outside of the cubes is slightly browned and crispy, while the centers stay soft, about 10 minutes.
  3. In a large bowl, mix the cilantro and oil. Add the hot croutons and quickly stir until the cilantro is evenly distributed among the croutons. Season with salt and pepper to taste.
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Classic French Stocks and Sauces