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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This soup can be made with crabmeat, shrimp or chicken. Allow the meat to cook longer if using chicken. 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.
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