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Looking for new soup ideas? Try this creamy and tasty crab and corn soup recipe, an easy Filipino-style soup prepared with sweetcorn and crab. Easy and yummy!
- Egg white 1
- Sesame oil 1 tsp
- Chicken stock 1000 ml
- Sweetcorn 400 g, canned, drained
- Rice wine 1 tbsp
- Soy sauce 1 tbsp, light
- Ginger thumb size piece fresh, grated
- Chilli 1 red, finely chopped
- Sugar 1 tsp
- Cornflour 2 tsp
- Crabmeat 250 g, finely chopped
- Scallion 2, finely chopped
- Coriander 1 tbsp, chopped leaves
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
how to make Crab and corn soup recipe
To prepare the crab and sweetcorn soup recipe start whisking together the egg white and sesame oil.
Bring the stock to a boil, add the sweetcorn and simmer for about 4 minutes.
Add the rice wine, soy sauce, ginger, chilli, a little salt and pepper and the sugar.
Mix the cornflour to a paste with 1 tbsp of cold water, stir into the soup and bring to a boil.
Add the chopped crab, then slowly add the whisked egg white, stirring constantly, and season to taste with salt and pepper.
Ladle the crab and corn soup into warmed bowls and serve scattered with the spring onions and coriander.