Corn and Crab Soup

Food Picture: 

Cooking Time

15 minutes

Ingredients (serves 4)

  • 4 corncobs, husks and silk removed
  • 1.5L (6 cups) chicken stock
  • 2 tsp finely grated fresh ginger
  • 2 tbs light soy sauce
  • 2 tsp cornflour
  • 60ml (1/4 cup) cold water
  • 2 egg whites
  • 1 x 227g ctn fresh crab meat, drained
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 cup fresh coriander leaves


  1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.

  2. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.

  3. Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.

  4. Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.