Crab and Corn Soup

    20 minutes

    A classic Chinese soup with plenty of flavour and texture. This is very quick to make and ideal for summer.

    11 people made this

    Serves: 2 

    • 1 cup crab meat
    • 1 teaspoon Chinese cooking wine
    • 1/2 (420g) tin corn
    • 2 eggs
    • 2 spring onions, finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon cornflour, as needed
    • 1 teaspoon water

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Squeeze excess water from the crab meat and mix with the cooking wine to get rid of the fishiness. Rinse the corn and drain well. Beat the eggs.
    2. Bring 2 cups of water to a boil, add the crab meat and corn and simmer. Add the eggs and stir well with a quick motion. Add the salt, green onions and stir well. Mix the cornflour and water into a paste, then stir into the soup. Cook until slightly thickened and serve.

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