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Recipe

Crab and sweet corn soup

Oct 29, 2012 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Crab and sweet corn soup
  • 1 litre chicken stock
  • 2 teaspoon finely grated ginger
  • 420 gram can creamed corn
  • 310 gram can corn kernels, drained, rinsed (see notes)
  • 300 gram fresh crabmeat
  • 1 egg, lightly beaten
  • 3 green onions, thinly sliced, plus extra for serving
  • 2 teaspoon sesame oil

Method

Crab and sweet corn soup
  • 1
    Combine stock and ginger in a large saucepan. Bring to boil on high heat.
  • 2
    Add corn and crabmeat. Reduce heat to low and simmer for 5 minutes.
  • 3
    Add egg in a thin stream, swirling to make "egg flowers". Stir onion and oil through. Season to taste.
  • 4
    Serve topped with extra shredded onion.

Notes

If desired, use fresh or frozen corn kernels. "Egg flowers" can be omitted if preferred.

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