• 400g/14oz tinned crab meat, drained
  • 2 tb­sp Thai red cur­ry paste
  • 750ml/3 cups chick­en or fish stock/broth
  • 250ml/1 cup low fat co­conut milk
  • Small bunch spring onions/scal­lions, chopped
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 45mins-1 hour or un­til the soup is pip­ing hot. Sea­son and serve.
  3. You could use fresh crab meat and/or prawns in this soup along with fresh­ly chopped co­rian­der/cilantro if you have it.