Season stock with sea salt and black pepper and put on to heat.
Blend the cornflour with 3 tablespoons cold water to make a smooth paste. When stock is simmering, whisk in the paste until the soup is clear and thickened.
Finely chop the spring onions. Add to the soup, along with the spring onions, crab meat, sesame seed oil, chilli paste and soy sauce. Stir gently over moderate heat for 2–3 minutes, until the crab is just heated through.
Divide the soup among four bowls, scatter some coriander leaves on top and serve immediately.
NUTRIENTS PER SERVING:
good source of vitamin B group, and copper and iodine.