Thai Corn and Crab Soup from Flat Belly Diet Cookbook
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai Corn and Crab Soup from Flat Belly Diet Cookbook calories by ingredient
Introduction
This is really easy and very good!! This is really easy and very good!!Number of Servings: 4
Ingredients
-
1 16 ox bag frozen corn
3 cups vegetable broth
1/4 cup canola oil
1 red bell pepper cut into very thin slices/pieces
8 scallions sliced
1 Tbls Fish Sauce
3/4 pound fresh crabmeat
1/4 cup fresh chopped cilantro
Directions
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.