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Crab and sweetcorn soup  recipe

Crab and sweetcorn soup recipe

24 ratings

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


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    10g 3%
  • Sugars

    5g 5%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 17.5g Protein 9.8g Fibre 0.9g


  1. 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.
  2. 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.

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