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This is probably the most commonly ordered soup from Chinese restaurants. It is delicious, and yet incredibly quick and simple to make. You could, if you wished use fresh crab meat, but to be honest tinned crab meat works just as well, and saves considerable time. In fact, this recipe is so simple, it is almost cheating, and yet the results are easily special enough to be served at a dinner party. To make this more substantial, you can add fine noodles to the soup. The quantities shown in this recipe serve 2.
Ingredients
- 600ml Chicken stock
- 200g Frozen sweetcorn
- 2cm Fresh ginger, finely chopped
- 1 Red chilli, finely chopped
- 1 tbsp Soy sauce
- Sugar, to taste
- Flour, to thicken
- 170g tinned Crab meat
Method
- Bring the chicken stock to the boil and add the sweetcorn, ginger and chilli, simmer for 5 minutes.
- Add the soy sauce, and sugar if necessary, as well as a little flour to thicken the soup, stirring well to avoid lumps.
- Simmer the soup for a further 5 minutes, stirring occasionally.
- Add the drained crab meat to the soup and warm through. Serve immediately.