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Thai-style Cream of Corn & Crab Soup


Thai Crab Soup

Easy Cream of Corn & Crab Soup

This easy corn soup recipe is soothing and nourishing, as well as elegant to serve. A close relative of Chinese creamed corn soup, this Thai version features crab instead of chicken. Using canned corn makes this corn soup quick and easy to make, and any type of prepared crab meat can be used - fresh, frozen, or canned. This Thai-style Corn Soup is great for everyday eating, but can just as easily be served as an elegant appetizer at a dinner party or other special occasion. ENJOY!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • SERVES 2 as a Main Course, or 4-6 as an appetizer
  • 4 cups good-quality chicken stock
  • optional:2-3 kaffir lime leaves (available frozen at Asian/Chinese food stores), left whole or slivered with scissors
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 1/2 to 1 fresh red chili, minced OR 1/2 to 1 tsp. cayenne pepper (adjust according to how spicy you want your soup)
  • 1 can creamed corn (19 oz.)
  • 3/4 to 1 cup prepared crab meat (fresh, frozen, or canned), drained
  • 1 Tbsp. lime juice
  • 1/2 cup good-quality coconut milk
  • 2 eggs, lightly beaten in a cup
  • 2 or more Tbsp. fish sauce (available in tall bottles at Asian food stores)
  • Garnish: handful of fresh coriander


  1. Heat chicken stock in a large soup pot over high heat.
  2. While stock is heating up, add the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili or chili sauce. Bring to a boil, then reduce heat to medium. Note: To make your own homemade Thai chili sauce, see my Nam Prik Pao Chili Sauce Recipe.
  3. Add the creamed corn, crab meat, and lime juice, stirring to combine. Allow soup to gently simmer for 5-6 minutes.
  4. Add the coconut milk plus 2 Tbsp. fish sauce, stirring to combine.
  5. Reduce heat to low and "pour" eggs into the soup, stirring in wide circles to incorporate (this will create attractive shreds of egg white). The heat of the soup will cook the egg almost instantly.
  6. Now taste-test the soup, adding more fish sauce 1 Tbsp. at a time instead of salt. Tip: the saltiness of your soup will depend on how salty your stock was to start with. I usually end up adding 2 more Tbsp. of fish sauce. You can also add more fresh-cut chili or chili sauce if you prefer it spicier, or more coconut milk if it's too spicy for your taste.
  7. To serve, ladle soup into serving bowls and top with a sprinkling of fresh coriander. ENJOY!

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