Crab and Sweet Corn Soup

(Photo by procrastinet/Flickr)

Serves 6.


3 ears fresh tender corn or 400 g/14 oz can cream style corn
1.5 litres/3 pints/6 cups chicken stock
2 tablespoons cornflour (cornstarch)
250 g/8 oz crab meat, fresh or frozen
3 tablespoons Chinese wine or dry sherry
1 tablespoon oyster sauce or light soy sauce
salt and white pepper
1 tablespoon finely chopped spring onions (scallion)
2 tablespoons chopped fresh coriander


With a sharp knife, slice off the tops of the corn niblets and use a spoon to scrape out the creamy, sweet juice from the kernels. Combine corn with the chicken stock and simmer for 10 minutes. Mix cornflour with a little cold water and stir into the stock until it boils and thickens. Meanwhile flake the crab meat, discarding any bits of bony tissue. Add to soup with wine, soy sauce, seasonings, spring onions and chopped coriander and heat through. Cover pan, leave for 2 minutes, then serve.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)