Vietnamese Crab and Corn Soup (Súp cua ngô non)

VIETNAMESE FOODY
7Ingredients
50Minutes
470Calories

Ingredients

US|METRIC
  • 3 quarts chicken stock
  • 2 1/2 cups corn kernels (fresh, coarsely chopped, with cobs reserved, from about 2 ears corn)
  • 12 ounces crabmeat (fresh-cooked, from about two 2-pound Dungeness crabs, picked over for shell bits)
  • kosher salt
  • toasted sesame oil (for garnish)
  • ground white pepper (for garnish)
  • 1/3 cup scallions (chopped, white and light green parts only, for garnish)
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    NutritionView More

    470Calories
    Sodium108% DV2580mg
    Fat14% DV9g
    Protein112% DV57g
    Carbs14% DV41g
    Fiber4% DV<1g
    Calories470Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol100mg33%
    Sodium2580mg108%
    Potassium1260mg36%
    Protein57g112%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber<1g4%
    Sugars21g42%
    Vitamin A40%
    Vitamin C8%
    Calcium70%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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