Sweet Corn Soup With King Crab Meat

Delicious versatile Asian style soup that can be made in less than 30 minutes. Seafood can be replaced with chicken, smoked tofu or vegetables

Course Soup

Cuisine Asian, Asian fusion

Keyword asian fusion, easy, pescetarian, shellfish

Difficult easy

Prep Time 10

Cook Time 20

Total Time 25

Servings people

Calories 201kcal

Author Dr. Wendy Dearborne

4 cups corn kernels yellow, fresh, canned or frozen and defrosted
4 cups stock seafood, chicken or vegetable I used better than No chicken base bouillon
1 clove garlic crushed
1 slice ginger
3 tsp corn mixed in 2 tbsp water to make a slurry
3/4 cups crab meat king, dungeness or imitation
1 large egg beaten
1/2 tsp pepper white
1/2 tsp salt
1/2 tsp sherry
2 green onions finely minced

In a pot over high heat, add stock ginger and garlic and bring to a boil. Turn heat down add sherry and simmer for 5 minutes.
Place 3 cups of corn in a bowl and blend until creamy. Set aside.
Remove and discard ginger and garlic from the fortified stock. Add blended corn and the 1 cup of whole kernels to the stock pot. Bring back to a boil and then turn down and simmer for 10 minutes to marry flavors together.
Add crab meat and mix well.
Add salt, white pepper and cornflour slurry. Mix well and bring to a rolling boil, stirring constantly until the soup has thickened.
Once the soup has thickened, turn heat off and immediately stir to create a vortex and add the beaten egg in a thin stream. The residual heat will cook the egg thoroughly.
Ladle into serving bowls and sprinkle generously with green onions.

Substitutions
This soup is so versatile.

The stock can be seafood, lobster, chicken or vegetable
Crab can be replace with chicken, vegetables, tofu or imitation crab meat or vegan seafood.
Corn can be fresh (which is what I used), frozen or canned.
Egg white in place of whole egg