Coconut milk soup with crab

Ingredients:

• crab meat
• 450 g shrimp
• 3 cups chicken stock
• 4 stems of lemongrass
• 1 hot chili
• 1 can of coconut milk (420 ml)
• 2 tbsp peanut butter
• 2 tsp hot chili paste (optional)
• 2 tsp fish sauce
• basil leaves
• lime
• rice (optional)

Take lemongrass from the grass 3-4 cm from the root and flatten it with the flat side of the knife. Chop finely. Free hot peppers from seeds and chop finely. Heat chicken broth in a saucepan and cook with lemongrass and hot peppers for 15 minutes. You can strain the broth through a colander to remove lemongrass and hot peppers, or you can leave it. Add coconut milk, peanut butter, hot paste, and fish sauce to a saucepan. Add shrimp and crab meat and simmer for another 5 minutes. Real jam!