Chinese sweetcorn and crab soup

Serves 4

1 syn per serving on EE


Small piece of ginger, finely chopped
150g crab meat (or shredded cooked chicken)
2 tsp cornflour (2 syns)
3 tbsps water
3 cups (750ml) chicken stock (I just made it up with 2 knorr chicken stock pots + water)
1 x 375g can creamed style corn
2 ears fresh corn on the cob (or 1 x 340g can sweetcorn, drained)
1 tsp light soy sauce (don't be tempted to add more, remember the stock is salty)
1/2 tsp sugar (0.5 syn)
Freshly ground black pepper to taste
1/2 tsp sesame oil (1 syn)
2 spring onions, finely sliced
2 egg whites

In a small bowl stir the chopped ginger into the crab meat, set aside

In another small bowl mix the cornflour with 3 tbsps water, set aside

Bring the chicken stock to a boil (or water and stock pots, stir until dissolved)

If using fresh corn, cut the niblets off the corn cob running the knife along the length of the corn. Add the sweetcorn, creamed corn, soy sauce, sugar and black pepper. Stir and allow to boil for a few minutes, lower heat to medium and simmer for 5 minutes

Add the crab meat (or chicken) & ginger and stir

Add the cornflour mixture and stir well to thicken. It won't be super thick

Drizzle in the egg whites and stir with a fork to form streams of cooked egg white

Remove from heat, stir in sesame oil and spring onions

Serve immediately. So delicious and warming!!