Thai Corn And Crab Soup

Fish sauce, a popular ingredient in Thai cooking, adds savory, salty, and sour notes to this lusty soup. Its strong flavor is so assertive, you only need to use a little, which helps keep the sodium count down. Look for it next to the soy sauce in the international section of your grocery store. If you can't find it, there isn't really an appropriate substitute, unfortunately.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and chile pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and cook for 3 minutes or until the vegetables are tender.

Step 3

Add the fish sauce, reserved corn-broth mixture, remaining corn kernels, and remaining 1 1/2 cups broth. Bring to a simmer and reduce the heat. Cover and cook for 10 minutes or until thickened.

Step 4

Stir in the crab, cilantro, and red pepper, if using. Serve immediately.

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