Asian Style Corn Soup

Submitted by Sandyg61

"This soup can be made with crabmeat, shrimp or chicken. Allow the meat to cook longer if using chicken."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 29.58 ml corn oil
• 2 garlic cloves, sliced
• 3 shallots, sliced
• 709.77 ml chicken stock
• 226.79 g shredded crabmeat, diced peeled shrimp or 226.79 g diced boneless skinless chicken breast
• 14.79 ml nam pla (fish sauce)
• 14.79 ml dry sherry
• 425.24 g can creamed corn
• 2 eggs, lightly beaten
• 118.29 ml chopped scallion (optional)

directions

1. Heat oil in a large saucepan over medium heat.
2. Add the garlic and shallots and cook,stirring occasionally, until softened, 3 to 5 minutes.
3. Add the chicken stock and bring to a boil; then add the crabmeat.
4. Lower the heat to medium and cook for about 2 minutes, until nearly done.
5. Stir in the nam pla, sherry, and corn.
6. While stirring, pour in the eggs in a slow stream so they cook in thin strands.
7. Garnish with scallions if you like and serve.