Sweet Corn Soup with Crab Meat
This Asian sweet corn soup with crab meat highlights the natural sweetness of its ingredients. It is an uncomplicated soup that requires just a few all-natural and healthy ingredients. The juicy and crisp texture of the fresh corn kernels is complemented well by the delicate and succulent crab meat.
This recipe is inspired by the corn soup with crab meat I enjoyed at a local Chinese restaurant. You can serve it as an appetizer or side, and a large bowl of this soup is even filling enough for a light meal on its own.
Crab meat makes any dish it is added to feel more luxurious, from fried rice, stir-fry noodles to scrambled eggs. If you have freshly picked crab meat from any type of crabs, such as mud crabs, Dungeness crabs, blue crabs or snow crabs, it will be perfect. Otherwise, you can use refrigerated canned crab meat.
- 28-32 oz ears of sweet corn (about 2 ears of corn)
- 6 cups water, chicken broth or vegetable broth
- 1¼ teaspoons salt
- 1 cup crab meat
- 2 teaspoons toasted sesame oil
- ground white pepper
- thinly sliced scallion and cilantro (for garnishing)
- 3 tablespoons cornstarch
- 3 tablespoons water