Thai Corn And Crab Soup Recipes

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THAI CORN AND CRAB SOUP



Thai corn and crab soup image

flat belly diet

Provided by kaytlyn kinney

Categories     Fish Soups

Time 30m

Number Of Ingredients 10

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 scallions
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

Steps:

  • 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

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)



Crab and Corn Soup (Hai Yung Suk Mai Gang) image

I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup.

Provided by Lucky13

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces crabmeat (fresh) or 4 ounces frozen crabmeat
2 1/2 cups water
15 ounces creamed corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons water
1 egg, beaten

Steps:

  • In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
  • *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.

Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8

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