Crab and sweetcorn soup (Chinese takeaway style but better)

    30 min

    Easy peasy crab and sweetcorn soup. I just love this soup, and was spending a fortune at our local takeaway, but then it started to taste rubbish, couldn't taste nothing at all one night. So decided I'd do it myself and I was amazed at how easy it is,and cheap, too!

    147 people made this

    Serves: 4 

    • 20 frozen crab sticks
    • 2 fresh corn on the cob, husked
    • 1 tin crabmeat
    • fish sauce to taste
    • black pepper to taste

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

    1. Fill a large saucepan with cold water. Add the thawed crab sticks and bring to a simmer.
    2. Add in the whole sweetcorn cobs. Cover and let simmer, checking occasionally to skim off any scum that rises to the surface.
    3. Take out the cobs and leave to cool a little bit . Then with a sharp knife and a pair of tongs remove all sweetcorn from the cob, by holding it upright and slicing downwards close to the cob itself. Add all corn to soup. I chuck in the cobs just to give a little extra flavour.
    4. Take off the heat and leave to cool slightly. Add the crabmeat. Stir this in and cover, bring the heat back up and simmer for 2 minutes. Remove cobs if you have added them.
    5. Now using a hand blender blend all to a smooth texture. It won't be yellow it'll be a subtle pink. Add fish sauce and a little pepper and enjoy.

    Cook's note

    Don't skimp on the crabmeat. Lidl do a great one; £1.60 for a small tin in brine.

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