About this recipe: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!
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Method Prep:10min › Cook:20min › Ready in:30min
Fill a large saucepan with cold water. Add the thawed crab sticks and bring to a simmer.
Add in the whole sweetcorn cobs. Cover and let simmer, checking occasionally to skim off any scum that rises to the surface.
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.
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.
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.
Don't skimp on the crabmeat. Lidl do a great one; £1.60 for a small tin in brine.