This delicious Mary Berry Chinese Crab and Sweetcorn Soup is a quick, comforting meal perfect for chilly days. Packed with tender crabmeat and creamy sweetcorn, it’s simple to make with everyday ingredients. Whether for lunch or dinner, this hot, flavourful soup will warm you up, and a drizzle of sesame oil adds an irresistible finishing touch.
This Chinese Crab and Sweetcorn Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 375g frozen sweetcorn kernels
- 1 litre (1¾ pints) hot chicken stock
- 3 spring onions, thinly sliced
- 1cm (½ inch) piece of fresh root ginger, peeled and grated
- 1 garlic clove, crushed
- 1 tbsp light soy sauce
- 250g cooked crabmeat
- 1 tbsp cornflour, mixed with 2 tbsp cold water
- Salt and black pepper, to taste
- Sesame oil and fresh coriander sprigs, for garnish
How To Make Chinese Crab and Sweetcorn Soup Recipe
- Purée the sweetcorn: Blend the frozen sweetcorn with 250ml (¼ of the chicken stock) in a food processor until smooth.
- Prepare the base: In a large saucepan, pour the remaining chicken stock and add the spring onions, grated ginger, crushed garlic, and soy sauce. Heat gently until bubbles appear at the edges.
- Combine and cook: Stir in the sweetcorn purée and crabmeat. Heat the soup until it begins to bubble again.
- Thicken the soup: Add the cornflour mixture, stirring continuously, and cook for 10 minutes or until the soup thickens slightly. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls, drizzle a small amount of sesame oil over each, and garnish with coriander sprigs. Serve immediately while hot.
Recipe Tips
- Use fresh crabmeat if possible: Fresh crabmeat gives the soup a richer flavour, but if unavailable, use good-quality canned crabmeat.
- Blend the sweetcorn until very smooth: This helps create a creamy texture without lumps in the soup.
- Stir the cornflour mixture well before adding: Cornflour settles quickly, so mix it thoroughly to avoid lumps in the soup.
- Heat gently to prevent curdling: Don’t let the soup boil hard after adding the crabmeat, as it can affect the texture.
- Taste and adjust seasoning last: Soy sauce adds saltiness, so check the taste before adding extra salt.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers chinese crab and sweetcorn soup in a sealed container in the fridge for up to 3 days.
- Freeze: Let the soup cool fully, then put leftovers chinese crab and sweetcorn soup in a freezer-safe container. Freeze for up to 2 months. To use, thaw it in the fridge overnight and reheat gently on low heat.
- Reheating: Warm leftovers chinese crab and sweetcorn soup on the stove over low heat for 3 minutes, stirring occasionally, until heated through. Avoid boiling to keep the texture smooth and the crabmeat tender.
Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 61 kcal
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 2mg
- Sodium: 600mg
- Potassium: 293mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 2g
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Pioneer Woman Chinese Crab and Sweetcorn Soup Recipe
Description
This delicious Chinese Crab and Sweetcorn Soup is a quick, comforting meal perfect for chilly days. Packed with tender crabmeat and creamy sweetcorn, it’s simple to make with everyday ingredients. Whether for lunch or dinner, this hot, flavourful soup will warm you up, and a drizzle of sesame oil adds an irresistible finishing touch.
Ingredients
Instructions
- Purée the sweetcorn: Blend the frozen sweetcorn with 250ml (¼ of the chicken stock) in a food processor until smooth.
- Prepare the base: In a large saucepan, pour the remaining chicken stock and add the spring onions, grated ginger, crushed garlic, and soy sauce. Heat gently until bubbles appear at the edges.
- Combine and cook: Stir in the sweetcorn purée and crabmeat. Heat the soup until it begins to bubble again.
- Thicken the soup: Add the cornflour mixture, stirring continuously, and cook for 10 minutes or until the soup thickens slightly. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls, drizzle a small amount of sesame oil over each, and garnish with coriander sprigs. Serve immediately while hot.
Notes
- Use fresh crabmeat if possible: Fresh crabmeat gives the soup a richer flavour, but if unavailable, use good-quality canned crabmeat.
- Blend the sweetcorn until very smooth: This helps create a creamy texture without lumps in the soup.
- Stir the cornflour mixture well before adding: Cornflour settles quickly, so mix it thoroughly to avoid lumps in the soup.
- Heat gently to prevent curdling: Don’t let the soup boil hard after adding the crabmeat, as it can affect the texture.
- Taste and adjust seasoning last: Soy sauce adds saltiness, so check the taste before adding extra salt.
Pioneer Woman Chinese Crab and Sweetcorn Soup Recipe