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


( Metric Conversion 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.

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