Thai corn and crab soup

kaytlyn kinney


flat belly diet


☆☆☆☆☆ 0 votes

4 (1 1/2 cups each)
30 Min
Stove Top


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  • 1 bag(s)
    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 small
    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

Printable Recipe Card

About Thai corn and crab soup

Course/Dish: Fish Soups, Vegetable Soup
Main Ingredient: Fish
Regional Style: Thai

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