Thai crab & corn soup
In a large pot place 6 garlic cloves, 1 large shallot, 2 stalks lemon grass (white part only), all finely chopped, and 1tbs grated fresh ginger along with 1tbs oil. Stir over medium heat for 2 minutes.
Add 1L chicken stock and 250ml coconut milk and bring to a boil. Add 375g (2 1/2 cups) corn kernels, reduce to a simmer and continue cooking for 5 minutes.
Add 2 x 170g canned (or fresh) crab meat, 2tbs fresh red chilli, finely chopped, 3tbs fish sauce. 3tbs lime juice and 2tsp palm or brown sugar.
Heat through.
Serves 6.
