Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Crab and sweetcorn soup recipe

22 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

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

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

Each serving contains

Energy
550kj
130kcal 7%
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

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