Corn & Crab Soup

Corn-and-Crab-SoupIngredients:

serve 4

  • 2 tbsp. vegetable or peanut oil
  • 4 garlic cloves, chopped finely
  • 5 shallots, chopped finely
  • 2 lemongrass stalks, chopped finely
  • 1-inch / 2.5-cm piece fresh ginger, chopped finely
  • 1-3/4 pints / 1 liter / 4 cups chicken stock
  • 14 oz / 400 g / 1-3/4 cups canned coconut milk
  • 8 oz / 225 g / scant 1-1/2 cups frozen corn kernels
  • 12 oz / 350 g canned crabmeat, drained and shredded
  • 2 tbsp. fish sauce
  • juice of 1 lime
  • 1 tsp. jaggery or soft light brown sugar
  • bunch of fresh cilantro, chopped, to garnish


( Measuring Cooking )

Procedures:

Heat the oil in a large skillet and saute the garlic, shallots, lemon grass, and ginger over low heat, stirring occasionally, for 2-3 minutes, until softened. Add the stock and coconut milk and bring to a boil. Add the corn, reduce the heat, and let simmer gently for 3-4 minutes.

Add the crabmeat, fish sauce, lime juice, and sugar, and let simmer gently for 1 minute. Ladle into warmed bowls, garnish with the chopped cilantro, and serve immediately.

Check Out More

Thai Soup



Have You Tried These Other Easy Thai Appetizers Recipes?

Pa Pai (Thai Spring Rolls) Recipe

Although Chinese in origin, deep-fried spring rolls are popular dish on Thai menus. These crispy and golden look are difficult to resist. Many pre-made spring rolls are easily found in many frozen section of supermarkets, but a homemade spring rolls are much better because you know its content and the […][...]

Tod Man Pla (Thai Fish Cakes Recipe)

Tod man pla is a spicy Thai fish cake that is so yummy!!! We can serve them with rice or eat them by itself with sauce for snacks. I’ve also tried substituting the fish with other meats like chicken or pork and still taste good. This Thai fish cake recipe […][...]

Leave A Comment...

*