CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)
I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup.
Provided by Lucky13
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
- *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8
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CMN __________
[email protected]I followed the recipe exactly and the soup turned out great! The crab and corn were cooked perfectly and the broth was flavorful and creamy. I would definitely recommend this recipe.
Jianjoy Barol magunday
[email protected]Delicious!
Everett Higginbotham
[email protected]This crab and corn soup is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. The broth is flavorful and the crab and corn add a nice sweetness and texture. I made this soup for my family last night and they loved it!