Crab and Corn Soup

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!

August 22, 2016

Type of dish

serves for

4

total time

0 HR 30 MIN

ingredients

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
salt
Pepper
Scallion
2, finely chopped
Coriander
1 tbsp, chopped leaves

Preparation

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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