Corn and Crab Soup

Name: Corn and Crab Soup
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: l⅛ teaspoons salt; 5 cups Chinese Chicken Stock; 1½ teaspoons sugar; 4 ounces crabmeat, picked over for shells and cartilage; 4 ounces fresh red finger chiles, chopped; 1 teaspoon sugar; 2 large egg whites beaten with 2 teaspoons sesame oil; 1½ cups fresh corn kernels (cut from 1 pound corn on the cob); 1 teaspoon salt; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon light soy sauce; ½ teaspoon freshly ground white pepper; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 tablespoons thinly sliced scallions; ½ cup plus 2 tablespoons fresh lime juice; 2 teaspoons peeled and finely chopped fresh ginger; 1 tablespoon plus 1 teaspoon rice vinegar; 1 tablespoon Shaoxing wine

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This version of a Cantonese home-style favorite maintains the spirit of the original, but replaces the typical blandness with a clean, fresh flavor. We use fresh corn kernels and milk, in lieu of the more commonly used canned creamed corn. We also prefer crabmeat to chicken, which seems more Southeast Asian in spirit.

Ingredients

Chili Purée

4 ounces fresh red finger chiles, chopped
1 tablespoon plus 1 teaspoo

Asia
Soup

Method

To make the purée: Put the chiles in a small saucepan with 2 tablespoons water, cover, and cook over medium-high heat until the chiles are soft.
Transfer the chiles to a blender. Add the rice vinegar, sugar, and salt and purée until smooth. Set aside.
To make the soup: Bring the chicken stock to a boil in a large pot and add the corn ker