Soups Recipes - Crab and Sweet Corn Soup

  
 

Soups Recipes - Crab And Sweet Corn Soup

Ingredients

  • 1 tbsp (15ml) vegetable oil

  • 0.5 tsp (2.5ml) chopped fresh ginger

  • 0.5 lb (225g) crabmeat, flaked

  • 6 cups (1.5L) fish stock, seasoned

  • 1 tbsp (15ml) dry sherry

  • 3/4 cup (185ml) corn kernels

  • 1 1/2 tbsp (20ml) cornstarch blended with 3 tbsp (45ml) stock or water

  • 2 egg whites, lightly beaten

  • chopped green onions, to garnish

Method:

  1. Heat oil in a wok. Add ginger and crabmeat, stir-fry 2 minutes. Add stock, sherry and corn. When boiling, stir in blended cornstarch and water to thicken. Remove it from the heat.

  2. Pour in egg white in a thin stream. Garnish with green onions.

Variation: Children love this soup when replace the chicken with crab by substitute an equal quantity of chicken stock for fish stock, and chicken for crabmeat.