Crab and sweetcorn soup

Crab and sweetcorn soup recipe

4 ratings

See method

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


  • 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

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 minutes. 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 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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