gaeng chud kaopot

• 2 1/4 cups chicken broth
• 1 cup canned creamed corn
• 6 ounces small shrimp (about 1 cup) (You could also do this with crab meat)
• 1 egg, beaten
• 1 tablespoon fish sauce
• several inches of lemon grass, bruised
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• 1 tablespoon chopped cilantro leaves

1. In a large saucepan, bring the chicken broth and corn to a boil.
2. Add the shrimp, pour in the beaten egg, and stir to break up the egg in the soup. Add the fish sauce, soy sauce, and black pepper. Bring back to a boil and cook for 1 minute.
3. Pour into a soup tureen, sprinkle with the chopped cilantro leaves, and serve.

Preparation time: 3 minutes

Cooking time: 5 minutes