Thai corn and crab soup
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1 bag(s)frozen corn kernels,thawed
3 creduced-sodium vegetable broth, divided
1/4 ccanola oil
1red bell pepper, cut into very thin strips
1 smalljalapeno chile pepper, seeded and finely chopped
1 Tbspreduced-sodium fish sauce
3/4 lbfresh crabmeat, picked over to remove any shell or cardiledge
1/4 cchopped fresh cilantro
1/4 tspground red pepper
How to Make Thai corn and crab soup
- 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.
- 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.
- 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.
- stir in crab, cilantro, and red pepper. serve immediately