Asian Style Corn Soup Recipe

Name: Asian Style Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 2 garlic cloves, sliced; 3 shallots, sliced; 3 cups chicken stock; 12 lb shredded crabmeat, diced peeled shrimp or 12 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; ½ cup chopped scallion (optional)

Servings: persons

2 tablespoons corn oil
2 garlic cloves, sliced
3 shallots, sliced
3 cups chicken stock
12 lb shredded crabmeat, diced peeled shrimp or 12 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
½ cup chopped scallion (optional)

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.

3062

kcal

Calories

105

Fat

Carbs

489

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons corn oil, 2 garlic cloves, sliced, 3 shallots, sliced, 3 cups chicken stock, and more.

Yes, Asian Style Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Style Corn Soup

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