- Place the stock, onion, garlic, spring onions and thyme into a large pan.
- Bring to the boil and simmer for 10 minutes.
- Add the spinach, crab, coconut milk and okra, and continue to simmer for 10 minutes – until the okra is tender. Season well, adding a little Tabasco to taste.
- For a veggie version just use vegetable stock and add a chopped red and yellow pepper and a 400g can of kidney beans.