Thursday, August 27, 2009
thai coconut corn soup
This soup is super delicious and easy to throw together. The crab could easily be replaced with shrimp or chicken.
Thai Coconut Corn Soup
-8 cups chicken broth
-2 small cans crab meat
-1 can coconut milk
-2 cans cream style corn
-1 bunch scallions, chopped
-8 cloves garlic, minced
-1 inch piece of ginger, minced
-1 red pepper, cut into thin strips
-1 teaspoon chile sauce, such as sriracha
-2 tablespoons fish sauce
Saute garlic, red pepper strips and ginger in large pot over medium high heat for 5 minutes. Add broth, scallions, and chile sauce, cook for 5 more minutes. Add crab, corn and fish sauce, cook 5 more minutes. Garnish with fresh lime juice or cilantro if desired, serve and enjoy.
This post is being linked to The Recipe Swap at Grocery Cart Challenge.