Crab and sweetcorn soup

    30 min

    This is a fast and easy egg drop soup. It makes a lovely light starter for a Chinese-inspired meal.

    38 people made this

    Serves: 3 

    • 170g crab meat
    • 1 teaspoon cooking wine
    • 2 spring onions, sliced
    • 2 eggs, beaten
    • 1/2 can sweetcorn, drained
    • 1 teaspoon salt
    • appropriate amount of cornflour paste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix the crab meat with cooking wine.
    2. Bring 4 bowls of water in a pot to the boil. Add the crab and corn; bring back to the boil. Add the eggs and stir well in a quick motion. Add salt, spring onions and stir well. Stir in cornflour paste, cook until slightly thickened and serve.


    Cornflour paste is used as a thickening agent in Chinese cooking. Simply mix 1 part of cornflour with 1 and 1/2 parts cold water.

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