Crab and sweetcorn soup recipe
Ingredients
1.2 litres (2pts) chicken stock
10ml (2tsp) fresh root ginger, finely chopped
1 x 325g can Tesco naturally sweet sweetcorn in water, drained
30ml (2tbsp) cornflour
1 tbsp light soy sauce
45ml (3tbsp) Chinese rice wine or dry sherry
2 x 170g cans Tesco white crab meat, in brine, drained
10ml (2tsp) toasted sesame oil
2 spring onions, finely chopped
60ml (4tbsp) roughly chopped fresh coriander
Place the stock and ginger in a large saucepan and bring to the boil. Add the corn and simmer uncovered for 10 minutes. Blend the cornflour in a small bowl, with the soy sauce and Chinese rice wine. Stir into the stock and season with freshly ground black pepper, to taste. Add the crab meat and simmer for 5 minutes, then stir in the sesame oil, spring onions and coriander. Cover with a lid and leave to stand for 1 minute. Serve immediately.
