Corn and Shrimp Soup from The Original Thai Cookbook by Jennifer Brennan
A very quick and easy soup, commonly served in Chinese/Thai restaurants in Bangkok. Often made with shredded crabmeat instead of shrimp, the soup has been adapt
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- garlic
- shallots
- chicken stock
- fish sauce
- vegetable oil
- egg
- cracked black peppercorns
- coriander leaves
- cooked shrimp
- creamed corn
- crabmeat
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