| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 4 garlic cloves, chopped 5 shallots, shopped finely 2 lemongrass stalks, chopped finely 1-inch piece fresh gingerroot, chopped 4 cups chicken stock 14 oz canned coconut milk 1-1/2 cups frozen corn kernels 12 oz canned crabmeat, drained 2 tbsp fish sauce juice of 1 lime light brown sugar Cilantro, chopped, to garnish |
1. Heat the oil in a wok and saute the garlic, shallots, lemongrass, and gingerroot over low heat, stirring occasionally, for 2-3 minutes, or until softened. 2. Add the stock and coconut milk and bring to a boil. Add the corn, reduce the heat, and let simmer gently for 3-4 minutes. 3. Add the crabmeat, fish sauce, lime juice, and sugar, and let simmer gently for 1 minute. 4. Ladle into warmed bowls, garnish with the chopped cilantro, and serve immediately. |