How to Cook Sweetcorn and Crab Soup?

Sweetcorn and Crab Soup Recipe


  • 1 tsp fresh ginger root, finely chopped
  • 1/2 cup crab meat
  • 2 tsp dry sherry
  • 1 egg white
  • 3 tsp cornstarch
  • 2 tbsp cold water
  • 2 1/2 cups clear broth
  • 1 tsp salt
  • 1 cup corn kernels
  • 1 scallion, finely chopped


  1. Put the chopped ginger root in a bowl and add the crab meat and sherry. Mix well together and set aside.
  2. In a separate bowl, beat the egg white and set aside. Mix the cornstarch with the water to make a smooth paste.
  3. Put the broth in a large saucepan and bring to a boil. Add the salt, corn kernels and the crab meat and ginger mixture.
  4. Bring the broth back to a boil, then add the cornstarch paste, stirring constantly. When the soup thickens, stir in the egg white and then garnish with shredded scallions.
  5. Serve hot.

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