In a Dutch pot, add little oil and sauté the garlic and onion. Once the onion turns golden brown, add in celery, carrot, leeks, and lemongrass. Sauté together and add crab and diced tomatoes. Stir until the crab is broken, then add fish stock and simmer slowly for around 40 minutes and strain in a china cap. Put the pot back on the stove and let it simmer. Once simmering, add coconut milk — making sure to not bring to a boil again. Lastly, garnish with cilantro and serve hot. Enjoy!
