Sweetcorn and Ginger Soup

Sweetcorn soup with crab or chicken has become a very popular dish in many Chinese restaurants in the West. It is not truly Chinese but rather reflects a blend of Eastern and Western traditions. Here is my version of the soup, a lighter vegetarian one that contains the zest of fresh ginger to enliven it. I prefer to use fresh sweetcorn, as I find the starch used in the tinned variety tends to make the soup heavy. The milk in the recipe is definitely borrowed from the Western tradition; for