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Crab and Corn Soup

Crab and Corn Soup

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!

22 August, 2016
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Type of dish

serves for


total time

0 HR 30 MIN


Egg whites
Sesame oil
1 tsp
Chicken stock
1000 ml
Sweet corn
400 g, canned, drained
Rice wine
1 tbsp
Soy sauce
1 tbsp, light
thumb size piece fresh, grated
Chili pepper
1 red, finely chopped
1 tsp
2 tsp
Crab meat
250 g, finely chopped
2, finely chopped
1 tbsp, chopped leaves


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.

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