prep time
cook time
30 Min
method
Stove Top
yield
4 (1 1/2 cups each)
Ingredients
- 1 bag frozen corn kernels,thawed
- 3 cups reduced-sodium vegetable broth, divided
- 1/4 cup canola oil
- 1 - red bell pepper, cut into very thin strips
- 1 small jalapeno chile pepper, seeded and finely chopped
- 8 slices scallions
- 1 tablespoon reduced-sodium fish sauce
- 3/4 pound fresh crabmeat, picked over to remove any shell or cardiledge
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground red pepper
How To Make thai corn and crab soup
-
Step 1place 1 1/2 cup of corn and 1 1/2 cup of broth in a food proccesor fitted with a metal blade or blender. process until smooth. set aside.
-
Step 2Heat the oil in a large pot or dutch oven over medium-high heat. Add the bell peppers and Chile pepper and cook, stirring occasionally for 3 minutes add scallions and cook for 3 minutes or until the vegetables are tender.
-
Step 3Add the fish sauce, reserved corn-broth mixture, remaining corn kernel, and remaining 1 1/2 cups of broth. Bring to a simmer and reduce heat. Cover and cook for 10 minutes or until thickened.
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Step 4stir in crab, cilantro, and red pepper. serve immediately
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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