Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Thai Shrimp and Corn Soup
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
20 minutes to cook
Total time: 35 minutes
7 cups
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
20 minutes to cook
Total time: 35 minutes
7 cups
Fish Sauce gives the broth of this delicious soup a depth of flavor that is unattainable with regular salt.
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic, minced
- 3 shallots, minced
- 2-14 1/2 oz cans chicken broth
- 2 tablespoons Fish Sauce
- 1/2 pound raw shrimp, peeled and deveined*
- 1-14 oz can cream-style corn
- 1/2 teaspoon cracked black pepper
- 1 egg, beaten
- 2 tablespoons chopped fresh cilantro
- *An equal amount of cubed chicken may be substituted for the shrimp in this recipe.
Directions
- In a large saucepan, heat oil.
- Sauté garlic and shallots until light brown.
- Add chicken broth, Fish Sauce, shrimp, creamed corn and black pepper.
- Bring to a boil.
- While stirring, slowly pour in beaten egg. Cook until egg is set.
- Serve garnished with cilantro.
In This Recipe