Crab and Sweetcorn Soup



6 – 8)

   1 generously heaped cup of fresh or canned crab meat

   1 large can (420gm) creamed corn

   3 heaped tsp. chicken stock powder

   2 litres water

   2cm (3/4″) piece of fresh ginger (lightly bruised using a knife
handle) or 1/2 tsp ginger powder

   1 heaped tsp onion powder

   3 rounded tbsp cornflour (corn-starch) mixed with a little water
until smooth

   1/4 cup sake (rice wine) or dry sherry

   2 eggs, lightly beaten

   Ground black or white pepper and salt to taste

   Light soy sauce


Put 2 litres of water in a large (preferably non-stick) saucepan and add the
creamed corn.

Add the bruised fresh ginger (or ginger powder).

Add chicken stock powder, onion powder, sake (or sherry) and crab meat.

Stir well, bring to the boil and simmer on low heat for approx. 5 mins.

Increase heat to medium and stir in the cornflour and water mixture.

Continue stirring until soup thickens and changes from cloudy to glossy.

Trickle in the beaten eggs while stirring to form “strands”.

Season with salt and pepper to taste.

Serve piping hot with a little light soy sauce as desired.



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