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Corn and crab soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Velvety Chinese corn soup bursting with fresh flavors."
Ingredients:
  • 4 corncobs, husks and silk removed
  • 1.5L (6 cups) chicken style liquid stock
  • 2 tsp finely grated fresh ginger
  • 42.00 gm light soy sauce
  • 5.00 gm cornflour
  • 60ml (1/4 cup) cold water
  • 2 egg whites
  • 1 x 227g ctn fresh crab meat, drained
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 125.00 ml fresh coriander leaves
Instructions:
  • Carefully slice along the cob to remove the corn kernels using a sharp knife.
  • In a large saucepan, combine the corn, stock, and ginger. Cover the saucepan and bring to a boil over high heat. Then, lower the heat to medium and simmer for about 5 minutes until the corn softens slightly.
  • In a small bowl, combine soy sauce, cornflour, and 1 tablespoon of water, whisking until smooth. In a separate bowl, whisk together the egg whites and the remaining water.
  • Combine the cornflour mixture with the corn and stir well. Cook until the soup slightly thickens. Pour in the egg mixture in a steady stream while stirring continuously. Mix in the crab meat and shallot. Season with pepper. Serve in bowls and garnish with coriander. Enjoy!

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