Chinese crab and sweetcorn soup
Tuesday - August 14, 2018 11:06 am ,
Category : RECIPES
Ingredient:
375 g (12 oz) frozen sweetcorn kernels
1 litre (1 ¾ pints) hot chicken stock
3 spring onions, thinly sliced
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp light soy sauce
250 g (8 oz) cooked crabmeat
1 tbsp cornflour mixed with 2 tbsp cold water
Salt and black pepper
Sesame oil and coriander sprigs, to serve
Method:
Puree the sweetcorn with one-quarter of the hot stock in a food processor or blender until smooth.
Pour the remaining stock into a pan, and add the spring onions, ginger, garlic, and soy sauce. Heat until bubbles form at the edge.
Add the crabmeat and the sweetcorn puree, and continue to heat until bubbles from again. Blend the cornflour mixture into the soup, and cook, stirring occasionally, for the soup, and cook, stirring occasionally, for 10 minutes or until it thickens slightly. Season to taste with salt and pepper.
Pour the soup into bowls, drizzle a little sesame oil over each serving , and garnish with coriander. Serve hot.
375 g (12 oz) frozen sweetcorn kernels
1 litre (1 ¾ pints) hot chicken stock
3 spring onions, thinly sliced
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp light soy sauce
250 g (8 oz) cooked crabmeat
1 tbsp cornflour mixed with 2 tbsp cold water
Salt and black pepper
Sesame oil and coriander sprigs, to serve
Method:
Puree the sweetcorn with one-quarter of the hot stock in a food processor or blender until smooth.
Pour the remaining stock into a pan, and add the spring onions, ginger, garlic, and soy sauce. Heat until bubbles form at the edge.
Add the crabmeat and the sweetcorn puree, and continue to heat until bubbles from again. Blend the cornflour mixture into the soup, and cook, stirring occasionally, for the soup, and cook, stirring occasionally, for 10 minutes or until it thickens slightly. Season to taste with salt and pepper.
Pour the soup into bowls, drizzle a little sesame oil over each serving , and garnish with coriander. Serve hot.
