Curried Crab Soup

Nico Romo

Fish - Charleston, SC

Nico Romo imparts a subtle sweetness to this soup by only using crab and shrimp shells. Ask your fishmonger for leftover shells.


  • 4 cups (1 quart) heavy cream
  • 4 cups (1 quart) milk
  • 1/2 pound crab shells

  • 1/2 pound shrimp shells
  • 6 red bell peppers, roughly chopped

  • 2 carrots, peeled and chopped
  • 1 yellow onion, roughly chopped
  • 1/2 red onion, roughly chopped

  • 1/2 head garlic, peeled

  • 1/2 stalk lemongrass, chopped 

  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon sriracha
  • Salt and pepper to taste


Put the cream, milk, crab shells, shrimp shells, red bell peppers, carrots, yellow onions, red onions, garlic, lemongrass, mirin, fish sauce, red curry paste, and sriracha in a large pot and bring to a boil. Cover and reduce the heat. Simmer for an hour. Strain the soup through a fine-mesh sieve. Season with salt and pepper to taste.


8 servings