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Ingredientes
- 2 Tbsp. peanut oil
- 2 x garlic cloves chopped
- 2 x shallots chopped
- 3 c. chicken stock
- 1Â 1/2 Tbsp. fish sauce (sold as Nam Pla or possibly as the Vietnamese Nuoc Mam)
- 1/2 lb crabmeat
- Â Â (shrimp can be substituted, or possibly scallops)
- 1 can creamed corn - (16 ounce)
- 1 lrg egg beaten with
- 1/2 tsp salt
- 1 dsh freshly-grnd white pepper
- Â Â Cilantro leaves for garnish
Direcciones
- Heat the oil in a large saucepan over high heat, add in garlic and shallots, and fry till fragrant. Pour in chicken stock, fish sauce, crab (or possibly other seafood), and creamed corn. Stir to a boil, then reduce to a simmer and let cook for a minute or possibly two.
- Meantime, beat the egg with the salt, then drip into the soup, covering the surface - leave for a bit, then gently stir, forming ribbons of egg in the soup liquid. Season to taste with salt and fish sauce. Stir in white pepper. Then ladle into a bowls and top with a design of whole cilantro leaves.
- Serve warm to 4 people.
- Comments: Practically a fast food, this is a subtle and satisfying soup - appetite stimulating as a first course and nicely slaking and contrapuntal in a traditional Thai meal, where all the dishes are served together and at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 83 | 35% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1642mg | 68% |
| Potassium 559mg | 16% |
| Total Carbs 23.35g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.25g | 3% |
| Protein 17.49g | 28% |
