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Corn, ginger and crab soup

All the good stuff in one bowl.
Corn, ginger and crab soupChris Chen
10 - 12
15M
15M
30M

Corn in peak season is not only inexpensive, but also has loads of super-sweet flavour – it can’t be beaten. It pairs beautifully with crab, as in this quick soup.

Ingredients

Method

1.Sauté shallots in oil in a large saucepan over medium-high heat until softened without colouring (8-10 minutes). Add corn kernels, stock, ginger and garlic, bring to the boil and boil until corn is tender (5-10 minutes). Season to taste with soy sauce, sesame oil and a large pinch of ground white pepper, then stir in cornflour slurry. Before serving, stir in crab and heat through.
2.Serve soup topped with thinly sliced spring onion.

For a chilled version, purée the corn base with a hand-held blender, chill for around two hours, then top with crabmeat and spring onion.

Notes

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