Crab and corn soup is a yummy soup recipe which you can make in minutes. Use canned sweet corn kernels if desired. Crab sticks can also be used instead of crab meat.
4 corncobs, husks and silk removed
6 cups chicken stock
2 teaspoon finely grated fresh ginger
2 tablespoon light soy sauce
2 teaspoon corn flour
1/4 cup cold water
2 egg whites
1 227g can fresh crab meat, drained
4 green shallots, ends trimmed and thinly sliced diagonally
1/2 cup fresh coriander leaves
Salt and pepper to taste
With a sharp knife, cut the corn close to the core to remove the kernels.
Put the stock in a large saucepan over high heat. Add the corn and ginger. Cover and bring it to a boil. Reduce the heat to medium and uncover. Let it simmer for five minutes or until the corn softens.
Place the soy sauce, cornflour and one tablespoon of water in a small bowl. Whisk it until smooth.
In a separate bowl, combine the egg whites and the remaining water. Whisk well.
Pour the corn flour mixture into the corn mixture. Stir until well combined. Cook it for a minute or until the soup thickens slightly. Gradually add the egg mixture into the soup while stirring constantly. Add the crab meat and the shallots. Season it with salt and pepper to taste. Ladle it onto individual bowls and sprinkle with coriander. Serve immediately.
Photo Courtesy Of: Charles Haynes