This was based on a calaloo soup recipe from Bamboo Cooks but with quite a few changes. A little warning: this should really be made a day ahead to get the full flavour.
Put into a large soup pot:
6 cups of chicken stock
4 medium onions cut into quarters
1 bunch scallions cut into 3 inch pieces
1 T fresh thyme
3 T lemon juice
1/4 C unsalted butter
3 cloves garlic crushed or cut
2 habaneros deseeded and finely chopped
1 T fish sauce
2 T teriyaki sauce
Bring to a boil. Then reduce heat and simmer for about 30 minutes.
Meanwhile slowly heat a can of coconut milk to boiling and as soon as it gets there, remove from the heat.
Add 3 skinned and cut parsnips to broth. Cook until soft.
Add a large package of spinach.
Let boil for about 5 minutes. Remove from heat.
Puree soup in any way you like. Then slowly whisk in the coconut milk.
Add one can of decent crabmeat.
Let cool completely before putting into fridge or the coconut milk will separate.
Reheat the next day and enjoy.