Corn Crab Soup

Corn and Crab Soup - featured image v2

If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My mother’s favourite soup was this; but she would complain that it lacked heartiness; it was more like thickened dish water soup. I was already experimenting at that time and decided to please my mother and come up with something more hearty; therefore this recipe.

Another instance is my BFF in graduate school, Victoria Faicol, who is a non-cook, wanted to impress one of her visitors and asked me to give her a recipe that was super easy, except for the crab peeling. We still often laugh together when we remember this moment.

Corn Crab Soup

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By Marianne de Leon Serves: 6
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

A heartier version of the classic Chinese restaurant soup.

Ingredients

  • 1 kilo blue swimmer crabs (cook and peel) - set aside or 100 grams kani sticks shredded
  • 2 tablespoons cooking oil
  • 1 can cream of corn (1 ¼ cups) or 2 fresh yellow corn shredded
  • 1 teaspoon crushed garlic
  • ½ cup thinly sliced onion
  • 4 cups of chicken broth or boiled water with 2 chicken cubes dissolved
  • ⅛ teaspoon freshly ground pepper
  • dash salt
  • 1 tablespoon cornstarch dissolved in
  • 2 tablespoons water
  • handful of baby spinach leaves or chili leaves (dahon ng sili)
  • 1 whole egg - beaten with fork, mixed with 1 teaspoon water and ½ teaspoon corn starch

Instructions

1

Pour the oil in cooking pot, set over medium heat.

2

Place the garlic and onion and sauté till onion is opaque.

3

Add in the crab meat and sauté for another 2 minutes.

4

Add the cream corn or shredded corn and sauté for 1 minute.

5

Pour in the broth and simmer till the soup comes to a boil.

6

Taste and adjust the seasoning by adding pepper and salt.

7

Bring the soup to a simmer and add the cornstarch mixed with water; stir to mix well for about 2 minutes.

8

Turn off the heat and drizzle the beaten egg/water and cornstarch mixture into the soup while stirring. Use a soup ladle to add the mixture into the pot, swirling all over the pot to make ribbon-like swirls.

9

Turn heat back on and add the spinach or chili leaves, stir and serve; about 30 seconds.

Notes

Use a non-reactive pot for this soup. I like using either a pretty glazed clay pot or a glass Pyrex pot for this so that I can cook in it and place the pot directly on the dining table to serve.

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