Real Recipes From Real Home Cooks ®

thai corn and crab soup

Recipe by
kaytlyn kinney

flat belly diet

yield 4 (1 1/2 cups each)
cook time 30 Min
method Stove Top

Ingredients For thai corn and crab soup

  • 1 bag
    frozen corn kernels,thawed
  • 3 c
    reduced-sodium vegetable broth, divided
  • 1/4 c
    canola oil
  • 1
    red bell pepper, cut into very thin strips
  • 1 sm
    jalapeno chile pepper, seeded and finely chopped
  • 8 slice
  • 1 Tbsp
    reduced-sodium fish sauce
  • 3/4 lb
    fresh crabmeat, picked over to remove any shell or cardiledge
  • 1/4 c
    chopped fresh cilantro
  • 1/4 tsp
    ground red pepper

How To Make thai corn and crab soup

  • 1
    place 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.
  • 2
    Heat 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.
  • 3
    Add 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.
  • 4
    stir in crab, cilantro, and red pepper. serve immediately

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