Crab and sweetcorn soup

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Monosodium glutamate features in every eat-out crab and sweetcorn soup, so there’s no harm once-in-a-while in adding a dab when salting at home. In fact, its sodium levels are lower than that of our everyday table salt. I leave it with you.


  • 350 g fresh cooked white crab meat
  • 2 tsp Chinese rice wine
  • salt
  • 1 x 230 g can creamed sweetcorn
  • 1 litre Asian chicken stock
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 1 tsp vegetable oil
  • 2 free-range egg whites
  • good handful each of coriander leaves and shredded spring onion


In a bowl, mix the crab meat with the rice wine and a small pinch of salt.

Tip the creamed corn into a saucepan with the stock and bubble up, then stir in the crab mixture. Tip the cornflour mixture in next and stir it in. Allow to gently bubble until thickened, then stir in the oil and turn off the heat. Now taste, adding more salt if it needs it. Beat 1 tbsp water with the egg whites, then slowly pour into the soup while stirring. Ladle into bowls and thatch with some coriander leaves and shredded spring onion.