Sweetcorn And Crab Soup

by Angela
(Hants)

Here's a great sweetcorn and crab soup that will serve a family of six.


Ingredients
2 tablespoons vegetable (or groundnut oil)
4 garlic cloves (finely chopped)
5 shallots (finely chopped)
2 lemon grass stalks (finely chopped)
1 inch (2.5- cm) piece of fresh ginger (finely chopped)
1 1/4 pints (1 litre) chicken stock
14 oz (400g) canned coconut milk
8 oz (225g) frozen Sweetcorn kernels
12 oz (350g) canned crabmeat (drained and shredded)
2 tablespoons fish sauce
Juice of 1 lime
1 teaspoon palm sugar (or soft light brown sugar)
Bunch of fresh coriander (chopped, to garnish)


Method
In a large frying pan, heat the oil.

Over a low heat; fry garlic, shallots, lemon grass and ginger for a couple of minutes, stirring now and again.

Pour the stock and coconut milk into the pan; bring to the boil.

Now add the Sweetcorn and reduce the heat; simmer for 3-4 minutes.

Add the crab meat to the pan along with the fish sauce, lime juice and sugar. Simmer for another minute.

Take the pan of the heat and pour the soup into bowls.

Garnish the soup with chopped coriander and then serve.