Corn and Crab Soup

6 cups of fish stock

2 corns on the cob

1 piece of lemon grass

1 tsp black pepper corns

2 shallots, finely chopped

2 cups of chicken stock

2 eggs

1 tsp sesame seed oil

Fish sauce

White crab meat

Fresh chopped coriander

Chopped spring onion

Corn kernels

1 tsp sauteed chopped garlic

Pour into a pan the fish stock and chicken stock with the corn on the cob, pepper corns, lemon grass, shallots and bring to boil. The let simmer for 20 minutes.

Strain the stock through a sieve and place back on the stove.

Once boiling again, take the two whisked eggs and add to the boiling stock while stirring.

Add the sesame oil and season with fish sauce to taste. Add salt and pepper to taste.

When ready to serve, put the Garnish into the soup bowls and pour over your hot soup.