Curried Crab Soup Recipe | James Beard Foundation

Ingredients

• 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