Thai Corn And Crab Soup Recipes

THAI CORN AND CRAB SOUP

Thai corn and crab soup image

flat belly diet

Provided by kaytlyn kinney

Time 30m

Number Of Ingredients 10

Ingredients

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

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