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.
elmonte
8 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- 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.
- 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.
