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Crab and sweetcorn soup recipe

27 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.

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