Each silky spoonful of this speedy Chinese soup is laden with fresh corn and shallots.
Ingredients
- 4 corncobs, husks and silk removed
- 1.5L (6 cups) Massel chicken style liquid stock
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons light soy sauce
- 2 teaspoons 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
- Step 1Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
- Step 2Place 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.
- Step 3Meanwhile, 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.
- Step 4Add 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.
Nutrition
820 kj
Energy
3.5g
Fat Total
0.5g
Saturated Fat
4g
Fibre
22g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Chris Chen
- Publication: Australian Good Taste
0