Sweet Corn Soup with Crab Meat
This Asian sweet corn soup with crab meat highlights the natural sweetness of its simple and healthy ingredients. The juicy and crisp texture of the fresh corn kernels is complemented well by the delicate and succulent crab meat.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 28-32 oz ears of sweet corn ((about 2 ears of corn))
- 6 cups water, chicken broth or vegetable broth
- 1¼ teaspoons salt
- 1 cup crab meat
- 2 teaspoons toasted sesame oil
- ground white pepper
- thinly sliced scallion and cilantro ((for garnishing))
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- 1
Separate the corn kernels from the cobs. You will have about 3 cups (450g) corn kernels.
- 2
Bring the water or broth to a boil, then add the corn cobs and salt. Adjust the heat to a gentle simmer. Cover and cook for about 30 minutes.
- 3
Add half to two thirds of the corn kernels to a food chopper and pulse a few times to coarsely chop them. If your food chopper is not powerful, you can add a splash of water to make it easier to chop.
- 4
Add the whole corn kernels to the broth and cook for 3 minutes. Then add the chopped corn kernels and cook for another 2-3 minutes.
- 5
Dissolve cornstarch in water, and slowly pour the cornstarch slurry into the soup while stirring to thicken it.
- 6
Add the crab meat and stir well to distribute it evenly in the soup. Once the soup is back to a simmer and everything is heated through, add the toasted sesame oil. Also taste and adjust seasonings as well as consistency of the soup to your liking.
- 7
Transfer the soup to serving bowls. Sprinkle white pepper and chopped scallion and cilantro, then serve right away.