| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Vietnamese | Crab, Soups, Vietnamese | 8 | Servings |
INGREDIENTS
| 4 | c | Chicken stock |
| 2 | c | Creamed corn |
| 1 | c | Corn kernels |
| 1 | c | Crab, flaked |
| 1 | T | Corn starch |
| 2 | Eggs | |
| 1/4 | c | Green onion, thinly sliced |
INSTRUCTIONS
Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil, add creamed corn, corn kernels and crab, return to boil. Mix corn starch with a bit of cold water and add gradually to soup to thicken. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads. 3. Serve garnished with green onion. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 50.7mg
Sodium: 271.7mg
Potassium: 248.6mg
Carbohydrates: 19.1g
Fiber: 1.8g
Sugar: 3.5g
Protein: 6g