Instructions: In a large saucepan, saute the garlic and shallots in the oil until they are light brown. Add the stock, fish sauce, crab, shrimp, corn, and black pepper. Bring to a boil, pour in the beaten egg, and stir to create egg strands. Boil for another minute, then ladle into soup bowls and top with a sprinkling of cilantro.

Comments: Thick and rich, this soup from Thailand is sufficient as a meal; serve hot to 3 to 4 people.

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