Each silky spoonful of this speedy Chinese soup is laden with fresh corn and shallots.
- Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
- Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.
- Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.
- Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set