Crab and Sweetcorn Soup beckons you to savour a delightful and comforting combination of tender crabmeat and succulent sweetcorn. This recipe skillfully harmonises the delicate sweetness of crabmeat with the vibrant freshness of sweetcorn, resulting in a symphony of flavours. The soup is meticulously prepared, allowing the ingredients to meld together and create a delectable fusion of tastes that will tantalise your palate. With every spoonful of this warm and nourishing soup, you will experience the delightful marriage of the ocean's bounty and the natural sweetness of corn. Whether relished as an appetiser or enjoyed as a satisfying main course, Crab and Sweetcorn Soup guarantees to delight your taste buds and leave you longing for more. Get ready to embark on a culinary journey that celebrates the wonders of seafood and the wholesome simplicity of nature's goodness
Course Appetizer, Soup
Cuisine American Chinese, Canadian Chinese, Chinese
Keyword american chinese, canadian chinese, chicken stock, chinese, crab, crab meat, egg, fish sauce, garlic, ginger, paprika, seafood, soup, sweetcorn
Prep Time 35 minutesminutes
Cook Time 20 minutesminutes
Total Time 55 minutesminutes
Servings 6people
Calories 291kcal
Ingredients
1tbspolive oil
3clovesgarliccrushed
1tbspgingergrated
600mlchicken stock
418gtincreamed sweetcorn
1tbspfish sauceThai
170gtinwhite crab meatdrained
1largeegg
saltto taste
pepperto taste
corianderto garnish; optional
paprikato garnish; optional
Instructions
Heat the oil in a large saucepan and fry the garlic for 1 minute, stirring constantly
Add the ginger
Pour in the stock and creamed sweetcorn, and bring it to a boil
Stir in the fish sauce, crab meat, salt, and pepper, and bring it back to a boil
Beat the egg and lightly stir it into the soup until it sets into long strands for 30 seconds
Ladle the soup into bowls and garnish with shredded coriander. Sprinkle with paprika
