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Sweetcorn Soup With Crabmeat

This reheats well. Use canned or frozen sweetcorn, thawed, if you prefer.

Image of Sweetcorn Soup With Crabmeat

1 egg white
1 tsp sesame oil
1.2 litres/2 pints Chicken stock
280g/10oz fresh sweetcorn kernels
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
2 tsp finely chopped fresh root ginger
1 tsp salt
tsp freshly ground white pepper
1 tsp sugar
2 tsp cornflour
225g/8oz crabmeat chopped
Spring onions, to garnish


Serves: 4


1.Mix the egg white and sesame oil in a bowl and set aside. Bring the stock to the boil in a large pan, add the corn and simmer, uncovered, for 15 minutes. 2.Add the rice wine, soy sauce, ginger, salt, pepper, sugar and cornflour blended with two teaspoons of water to the pan. Bring back to the boil, then lower the heat to a simmer. Add the crabmeat, then slowly pour in the egg white mixture in a steady stream, stirring all the time. Serve garnished with the spring onions.

TIP:- To remove fresh sweetcorn kernels from the cob: pull off the stem, surrounding leaves and silky fibres. Hold the cob upright on a work surface and working downwards, cut off the corn with a sharp knife or cleaver.

Nutrition notes per serving:-
197 calories, Protein 16g, Carbohydrate 23g, Fat 5g, Saturated fat 1g, Fibre 1g, Added sugar 6g, Salt 3.26g.

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