Light, bright and sustaining: warming ginger and the richness of peanut butter and coconut milk make this an ideal soup for spring

This is the perfect transitional soup. I often make it without the crab, because it’s economical enough that you could have it on a weeknight with enough left over for lunchboxes the next day. But if you’re having friends over, or just fancy a treat, the flavour of the soup works beautifully with the crab – you could even use tinned crab, too.