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1
Heat the oil in a large saucepan over medium heat.
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2
Add the garlic and shallots and cook, stirring occasionally, until softened, 3 to 5 minutes.
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3
Add the chicken stock and bring to a boil; then add the crabmeat.
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4
Lower the heat to medium and cook for about 2 minutes, until nearly done.
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5
Stir in the nam pla, wine, and corn.
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6
While stirring, pour in the eggs in a slow stream so they cook in thin strands.
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7
Garnish if you like and serve immediately.
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8
Substitute vegetable stock (page 162) for the chicken stock.
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9
Omit the meat.
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10
This will take a little longer.
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11
Shuck 8 ears of corn and use a knife to slice off the kernels; reserve.
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12
Place the ears in a stockpot and cover with 6 cups water.
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13
Bring to a boil, then lower the heat and simmer, covered, for about 30 minutes; strain, reserving the liquid.
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14
Place half the kernels and half the corn stock in a blender or food processor and puree until not quite smooth.
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15
Use the remaining corn stock in place of the chicken stock in the recipe, adding the remaining kernels along with the meat; use the puree in place of the cream-style corn.
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16
Good with a cup of heavy or sour cream stirred in during the last minute or two of cooking.
