Corn & crab soup

Each silky spoonful of this speedy Chinese soup is laden with fresh corn and shallots.

Cooking Time

15 minutes

Ingredients (serves 4)

• 4 corncobs, husks and silk removed
• 1.5L (6 cups) chicken stock
• 2 tsp finely grated fresh ginger
• 2 tbs light soy sauce
• 2 tsp cornflour
• 60ml (1/4 cup) cold water
• 2 egg whites
• 1 x 227g ctn fresh crab meat, drained
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 1/2 cup fresh coriander leaves

Method

1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
2. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.
3. Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.
4. Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.