Coconut Milksoup with Crab

Serve with St. Supéry Dollarhide Ranch Sauvignon Blanc

2 tablespoons canola oil
4 stalks lemongrass – rough chopped (tender parts only)
1 bunch cilantro – rough chopped – stems and all
2 tablespoons fresh ginger – peeled & rough chopped
1 tablespoon garlic – chopped
¼ cup shallots - chopped
2 tablespoons fish sauce
Juice from 3 limes
1 cup St. Supery sauvignon blanc
6 cups coconut milk – unsweetened
1 pound cooked crabmeat – or substitute shrimp

Sweat the lemongrass, cilantro, ginger, shallots and garlic in the canola oil.
Add the fish sauce, lime juice, wine and coconut milk. Simmer for 30 minutes.  Taste and adjust for salt and acidity by adding more lime juice or fish sauce if needed.

Add the crab to warm and garnish with cilantro leaves

Serves 6 - 8