Thai corn and crab soup

kaytlyn kinney


flat belly diet

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


1 bag(s)
frozen corn kernels,thawed
3 c
reduced-sodium vegetable broth, divided
1/4 c
canola oil
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


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.
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.
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.
4stir in crab, cilantro, and red pepper. serve immediately

About this Recipe

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