Crab and sweetcorn soup recipe
Simmer together this Chinese-inspired crab and sweetcorn soup for a quick and easy dinner. Easy tinned shortcuts for the crab and sweetcorn mean this light dinner can be ready in just 20 mins.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 130 calories / serving
- Dairy-free
Ingredients
- 1.2 litres chicken stock
- 2 tsp fresh root ginger, finely chopped
- 1 x 325g can Tesco naturally sweet sweetcorn in water, drained
- 2 tbsp cornflour
- 1 tbsp light soy sauce
- 3 tbsp Chinese rice wine or dry sherry
- 2 x 170g cans Tesco white crab meat, in brine, drained
- 2 tsp toasted sesame oil
- 2 spring onions, finely chopped
- 4 tbsp roughly chopped fresh coriander
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Shop ingredientsEach serving contains
- Energy
- 550kJ 130.0kcal
- Fat
- 3g
- Saturates
- 10g
- Salt
- 3.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 17.5gProtein 9.8gFibre 0.9g
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Method
- Place the stock and ginger in a large saucepan and bring to the boil. Add the corn and simmer uncovered for 10 mins. 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 mins, then stir in the sesame oil, spring onions and coriander. Cover with a lid and leave to stand for 1 min. Serve immediately.
- See more Soup recipes
