Trinidadian Callaloo Soup with Crab and Coconut Milk

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A rich and creamy callaloo soup featuring tender crab meat, leafy greens, and coconut milk, simmered with island spices for depth and warmth. This Caribbean-inspired seafood recipe, ready in about 50 minutes, pairs callaloo leaves (or spinach), chopped, fresh crab meat, picked clean, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups callaloo leaves (or spinach), chopped
• 1 lb fresh crab meat, picked clean
• 2 cups coconut milk
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 stalks scallions, chopped
• 1 small chili pepper, whole
• 2 thyme sprigs
• 3 cups water
• 1 1/4 tsp salt
• 1 tsp black pepper
• 1/2 tsp crushed pimento seeds (allspice)

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 3 chopped scallions. Sauté for 3-4 minutes until soft and fragrant.
2. Step 2: Add 4 cups chopped callaloo leaves, 1 whole small chili pepper, 2 sprigs thyme, and 1/2 tsp crushed pimento seeds. Stir and cook for 2 minutes until the greens begin to wilt.
3. Step 3: Pour in 3 cups water and 2 cups coconut milk. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
4. Step 4: Add 1 lb fresh crab meat, 1 1/4 tsp salt, and 1 tsp black pepper. Stir gently and simmer for 10 minutes more, allowing the crab to heat through without breaking apart.
5. Step 5: Remove the whole chili pepper and thyme sprigs. Use an immersion blender to partially purée the soup, leaving some texture.
6. Step 6: Adjust seasoning with additional salt or pepper if needed. Serve hot with crusty bread or rice.