Preparation
Peel and finely dice the onions and garlic. Wash the peppers, halve, deseed and finely dice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_1_M.jpg)
Wash the okra pods.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_2_M.jpg)
Peel the potatoes and cut into quarters. Wash and drain the spinach, then finely chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_3_M.jpg)
Heat the oil in a saucepan and cook the onions and garlic over a medium heat until softened. Add the peppers, okra pods and potatoes and cook briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_4_M.jpg)
Wash the thyme and shake dry. Add the stock, coconut milk and thyme to the pan and bring to the boil. Let the soup simmer for 25 minutes over a low heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_5_M.jpg)
Meanwhile, cut the crayfish tails at the bottom with kitchen scissors, break the shell with your hands and remove the meat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_6_M.jpg)
Cut the crayfish meat into pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_7_M.jpg)
Wash the spring onions and slice diagonally into fine rings. Wash and halve the chillies, then deseed and finely chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_8_M.jpg)
Add the spring onions, crayfish and spinach to the soup and bring to the boil. Simmer for another 10 minutes and season with salt, pepper and the juice of half a lime.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000519/000519_step_9_M.jpg)