Asian Style Corn Soup

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons  corn oil
• 2  garlic cloves, sliced
• 3  shallots, sliced
• 3  cups  chicken stock
• 1⁄2 lb  shredded  crabmeat, diced peeled shrimp or 1⁄2 lb  diced boneless skinless chicken breast
• 1  tablespoon nam pla (fish sauce)
• 1  tablespoon dry sherry
• 15  ounces  can  creamed corn
• 2  eggs, lightly beaten
• 1⁄2 cup  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.