Crab & Sweet Corn Soup
A Bowl That Followed Us Home
I first had this crab and sweet corn soup on a trip to Malaysia with Michael.
I’ve always loved hot soups—it’s a comfort food for me. So when I had this version, rich with sweet corn and delicate crab, it stayed with me.
When we returned to Bangkok, the weather had turned unexpectedly cool. It felt like my body was still adjusting after the trip, asking for something warm. So I decided to make this soup for ourselves.
I kept the soul of the soup simple but added a bit of color and freshness with finely diced carrots and spring onions. Nothing fancy—just a quiet memory, turned into nourishment.
Ingredients (Serves 3–4)
150 g crab meat
285 g sweet corn (canned or fresh). I used canned and drained the liquid.
¼ cup carrot, finely diced
4 cups chicken stock
2 eggs, beaten
3 tbsp cornstarch mixed with 5 tbsp water
4-5 slices fresh ginger
Light soy sauce
White pepper
1 tsp sesame oil (optional)
Chopped spring onion, for garnish
Instruction
Bring the stock and ginger to a gentle boil.
Add the diced carrot and cook for 2–3 minutes until tender.
Add the sweet corn and simmer for another 3–4 minutes, letting its natural sweetness come through.
Gently add the crab meat, stirring carefully.
Season lightly with soy sauce and a pinch of white pepper.
Slowly pour in the cornstarch slurry while stirring until the soup thickens to a consistency.
Lower the heat and slowly drizzle in the beaten eggs, allowing soft ribbons to form.
Turn off the heat and add a few drops of sesame oil if using.
Taste, adjust seasoning, and finish with chopped spring onions. Serve hot.
