Thai Corn And Crab Soup - {Kaeng Poo Kab Kao Phod}

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
2		Garlic cloves - minced
2		Shallots - minced
3 cups	711ml	Chicken stock
1 1/2 tablespoons	22ml	Fish sauce - (sold as Nam Pla
		Or as the Vietnamese Nuoc Mam)
1/2 lb	227g / 8oz	Crabmeat
		(shrimp can be substituted, or scallops)
1		Creamed corn - (16 oz)
1		Egg - beaten with (large)
1/2 teaspoon	2.5ml	Salt
1		Freshly-ground white pepper
		Cilantro leaves - for garnish

Recipe Instructions

Heat the oil in a large saucepan over high heat, add garlic and shallots, and fry until fragrant. Pour in chicken stock, fish sauce, crab (or other seafood), and creamed corn. Stir to a boil, then reduce to a simmer and let cook for a minute or two.

Meantime, beat the egg with the salt, then drip into the soup, covering the surface -- leave for a bit, then gently stir, forming ribbons of egg in the soup liquid. Season to taste with salt and fish sauce. Stir in white pepper. Then ladle into a bowls and top with a design of whole cilantro leaves.

Serve hot to 4 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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