Name: Corn, ginger and crab soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 - 12
Ingredients: 4 large golden shallots, finely chopped; 1 tbsp vegetable oil; 6 corn cobs, kernels removed; 1 litre (4 cups) chicken stock; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped; 1 tbsp light soy sauce; 4 drops sesame oil; 3 tsp cornflour, mixed with 1 tbsp cold water; 250 gm picked spanner crab meat; Thinly sliced spring onion, to serve

Corn, ginger and crab soup

All the good stuff in one bowl.

Serves 10 - 12

Prep

15M

Cook

15M

Total

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

4 large golden shallots, finely chopped

1 tbsp vegetable oil

6 corn cobs, kernels removed

1 litre (4 cups) chicken stock

1 tbsp finely grated ginger

1 garlic clove, finely chopped

1 tbsp light soy sauce

4 drops sesame oil

3 tsp cornflour, mixed with 1 tbsp cold water

250 gm picked spanner crab meat

Thinly sliced spring onion, to serve

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.