Thai Corn and Crab Soup from Flat Belly Diet Cookbook
- Number of Servings: 4
Ingredients
1 16 ox bag frozen corn3 cups vegetable broth1/4 cup canola oil1 red bell pepper cut into very thin slices/pieces8 scallions sliced1 Tbls Fish Sauce3/4 pound fresh crabmeat1/4 cup fresh chopped cilantro
1. Place 1 1/2 cups of the corn and 1 1/2 cups of the broth in a food processor fitted with a metal blade or a blender. Process until smooth. Set aside.
2. Heat the oil in a large pot over medium high heat. add the bell pepper and cook stirring occasionally for 3 minutes. Add Scallions and cook for 3 minutes or until the vegetables are tender.
3. add the fish sauce, reserved corn-broth mixture, remaining corn kernels, and remaining 1 1/2 cup broth.
Bring to a simmer and reduce the heat.over and cook for 10 minutes or until thickened.
4. Stior in the crab, and cilantro.
Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user CATHIES.
2. Heat the oil in a large pot over medium high heat. add the bell pepper and cook stirring occasionally for 3 minutes. Add Scallions and cook for 3 minutes or until the vegetables are tender.
3. add the fish sauce, reserved corn-broth mixture, remaining corn kernels, and remaining 1 1/2 cup broth.
Bring to a simmer and reduce the heat.over and cook for 10 minutes or until thickened.
4. Stior in the crab, and cilantro.
Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user CATHIES.
Nutritional Info Amount Per Serving
- Calories: 397.1
- Total Fat: 27.7 g
- Cholesterol: 30.0 mg
- Sodium: 1,449.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.5 g
- Protein: 10.5 g
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