This soup is a Filipino comfort food. Homemade and delicious. Home away from home kind of feeling. This sumptous soup is so good on a cold weather or even rainy day. Best to prepare with our Roasted Buttered Chicken too!
CRAB AND CORN SOUP
INGREDIENTS:
1 liter chicken stock (or dissolved broth cube)
1 large can of sweet corn kernels, drain liquid
1 small pack crabstick, julienned (imitation crab)
1 tsp Fish sauce
1 egg, lightly beaten
1 tsp sesame oil
spring onions, garnish
salt and white pepper powder
Slurry:
2 tbsp cornstarch + little cold water (dissolved cornstarch)
Notes:
*cassava starch works well too instead of cornstarch.
*you may opt to use fresh boiled corn kernels and real crab meat. Fresh corn kernels is always better than canned food.
INSTRUCTIONS:
In a stock pot, boil the chicken stock or dissolved chicken broth cubes in water.
Add the corn to the stock and simmer for 3 minutes.
Add in your slurry, by stirring the cornstarch with some cold water. Pour it into the soup and simmer for 2 minutes. Adding of slurry will thicken your soup. Constantly stir and use medium to low heat.
Toss in the strips of crab stick, fish sauce, salt and some pepper to taste. Simmer for 1 minute.
Gradually pour in the beaten egg in very thin stream to get a thread like texture of egg. Add the sesame oil and some chopped spring onions. Season with patis, salt and pepper to taste. Stir and let it simmer for another minute.
Serve it hot and enjoy!
You may also try this Delicious Chicken Recipe:
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