back to cookbook
Corn and Crab Soup
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 egg white
- 1 tsp sesame oil
- 4 cups Chicken broth
- 2 ⅔ cups Corn (canned or frozen, drained or defrosted)
- 1 Tbsp Rice wine
- 1 Tbsp light soy sauce
- 2 tsps freshly grated ginger
- 1 tsp sugar
- 2 tsps Corn starch
- 1 ⅔ cups Crabmeat (finely chopped)
- 2 scallions
- 1 Tbsp chopped cilantro
back to cookbook
print shopping list
Preparation steps
1.
Whisk together the egg white and sesame oil.
2.
Bring the broth to a boil, add the corn and simmer for around 4 minutes.
3.
Add the rice wine, soy sauce, ginger root, a little salt and pepper and the sugar.
4.
Mix the cornflour to a paste with 1 tbsp of cold water, stir into the soup and bring to a boil.
5.
Add the chopped crab.
6.
Slowly add the prepared egg white, stirring constantly, and season.
7.
Mix together the spring onions and coriander. Ladle the soup into bowls and serve scattered with spring onions and coriander.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week
