Crab and sweetcorn soup recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 130 calories / serving
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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.

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  • 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
Shop ingredients
  • 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


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