Crabmeat & Sweetcorn Soup
Crabmeat & Sweetcorn Soup is a luxury elevation of the classic chicken and corn soup. A staple of Cantonese banquets and refined dim sum menus, it is a thick, silken, and deeply comforting soup that balances the delicate, oceanic sweetness of crab with the creamy, golden richness of sweetcorn.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Blending half of the sweetcorn before adding it to the broth naturally sweetens the soup without adding sugar.
Do not allow the soup to boil vigorously, as high heat can destroy delicate flavours and cause the egg strands to become tough.
Prepare Ingredients
Unwrap the seafood sticks and shred them into thin strips of varying sizes. Finely slice the ginger into thin matchsticks. Separate the sweetcorn, placing half into a bowl and blending with a hand blender until smooth.
Heat Broth Base
Add boiling water from a kettle into a saucepan over low-medium heat, bringing it to a hot simmer without letting it boil.
Season and Combine
Add the garlic salt and black pepper to the hot water. Stir in the shredded seafood sticks, sliced ginger, whole sweetcorn kernels, and blended sweetcorn puree. Stir well and heat gently for 3 to 4 minutes.
Drizzle Egg and Serve
In a small bowl, beat the eggs thoroughly. Slowly pour the beaten eggs into the gently simmering soup in a steady stream whilst stirring continuously with chopsticks to form fine egg ribbons. Turn off the heat and ladle into bowls to serve hot.
Share this Recipe
Ingredients
| Seafood Sticks | 250g |
| Sweetcorn | 325g |
| Ginger | 15g |
| Garlic Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Boiling Water | 1.2l |
| Eggs | 2 |
