THAI CORN AND CRAB SOUP

Thai corn and crab soup image

Provided by kaytlyn kinney

Time 30m

Number Of Ingredients 10

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1 bag(s) frozen corn kernels,thawed
3 c reduced-sodium vegetable broth, divided
1/4 c canola oil
1 red bell pepper, cut into very thin strips
1 small jalapeno chile pepper, seeded and finely chopped
8 slice scallions
1 Tbsp reduced-sodium fish sauce
3/4 lb fresh crabmeat, picked over to remove any shell or cardiledge
1/4 c chopped fresh cilantro
1/4 tsp ground red pepper

Steps:

1. place 1 1/2 cup of corn and 1 1/2 cup of broth in a food proccesor fitted with a metal blade or blender. process until smooth. set aside.
2. Heat the oil in a large pot or dutch oven over medium-high heat. Add the bell peppers and Chile pepper and cook, stirring occasionally for 3 minutes add scallions and cook for 3 minutes or until the vegetables are tender.
3. Add the fish sauce, reserved corn-broth mixture, remaining corn kernel, and remaining 1 1/2 cups of broth. Bring to a simmer and reduce heat. Cover and cook for 10 minutes or until thickened.
4. stir in crab, cilantro, and red pepper. serve immediately