Coconut Milk Soup with Crab | RICARDO

Ingredients

• 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
• pepper
• Cilantro, for garnish