Corn and Crab Soup with Coriander Recipe

Preparation time: 15 minutes
Total cooking time: 10 minutes
Recipe serves 4

Ingredients

1 ½ tablespoons oil

6 cloves garlic, chopped

5 French shallots, chopped

2 stems lemon grass (white part only), finely chopped

1 tablespoon grated fresh ginger

1 litre chicken stock

1 cup coconut milk

2 ½ cups frozen corn kernels

2 x 170g cans crab meat, drained

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon soft borwn sugar

freshly ground black pepper

fresh coriander leaves

Method

1. Heat the oil in a large pan. Add the garlic, shallots, leon grass and ginger to the pan and cook over medium heat for 2 minutes, stirring frequently.

2. Add stock and coconut milk to pan and bring to the boil. Add the corn to the pan and cook for 5 minutes.

3. Add the crab meat, fish sauce, lime juice and brown sugar to the pan and stir. Add the pepper; serve immediately, topped with coriander leaves. Garnish with sliced chillies if you like.

Variation

Two eggs, beaten with two tablespoons of water, may be whisked into the soup before serving.