Asian Style Corn Soup

• 2 tablespoons corn oil
• 2 garlic cloves, sliced
• 3 shallots, sliced
• 3 cups chicken stock
• 12 lb shredded crabmeat, diced peeled shrimp or 12 lb diced boneless skinless chicken breast
• 1 tablespoon nam pla (fish sauce)
• 1 tablespoon dry sherry
• 15 ounces can creamed corn
• 2 eggs, lightly beaten
• 12 cup chopped scallion (optional)

1. Heat oil in a large saucepan over medium heat.
2. Add the garlic and shallots and cook,stirring occasionally, until softened, 3 to 5 minutes.
3. Add the chicken stock and bring to a boil; then add the crabmeat.
4. Lower the heat to medium and cook for about 2 minutes, until nearly done.
5. Stir in the nam pla, sherry, and corn.
6. While stirring, pour in the eggs in a slow stream so they cook in thin strands.
7. Garnish with scallions if you like and serve.

corn oil, garlic, shallots, chicken stock, crabmeat, fish sauce, sherry, corn, eggs, scallion

Taken from www.food.com/recipe/asian-style-corn-soup-247564 (may not work)