Crab and corn soup

Name: Crab and corn soup
Cuisine: Italian
Ingredients: juice of 2 limes; 1 teaspoon soft brown sugar; freshly ground black pepper, to taste; vegetable oil, for frying; chopped fresh coriander leaves, to garnish; 2 fresh lemon grass stalks, finely chopped; 3.5 cm/1½ inch piece fresh root ginger, peeled and grated; 1 litre/1¾ pints chicken stock; 200 ml / 7 fl oz coconut milk; 198 g can sweetcorn, drained; 2 x 170 g cans crab meat; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 6 red shallots, peeled and chopped; 6 garlic cloves, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

6 garlic cloves, peeled and finely chopped
6 red shallots, peeled and chopped
2 fresh lemon grass stalks, finely chopped

Asia
Europe
Thailand
Italy
France
Soup
Starter
Gluten-free

Method

Heat some oil in a wok or heavy-based frying pan, add the garlic, shallots, lemon grass and ginger and stir-fry over a medium heat for 2 minutes until just turning colour.
Add the stock and coconut milk to the pan and bring to the boil. Add the sweetcorn and cook for 5 minutes.
Stir in the crab meat, fish sauce, lime juice and sugar and cook to heat thro