Crab and Corn Soup

I recently purchased a can of crab meat, so I decided to make my favourite childhood soup, crab and corn soup. This is just perfect for my pick me up day; nostalgic, hot and comforting.


  • 1.5 can of sweet corn kernel
  • 250g crab flakes
  • 1.2 liter chicken broth
  • 1 minced shallots
  • 1 tsp minced garlic
  • 1 tbs cooking wine
  • 2 tbs oil
  • 50g potato starch + 100g water to make slurry to thicken the soup
  • 1 large beaten egg
  • salt and white pepper to taste (add salt if your broth is unsalted)


  1. In a heated pot at medium high heat, drizzle 2 tbs of oil. Add in the shallot and garlic. Stir fry till fragrant, add in the crab flakes. Stir fry for about 15 seconds then add a tbs of cooking wine. Stir fry for a couple of seconds then add in the chicken broth. Add in the sweet corn including the broth.
  2. Let it come to a boil then slowly add in the slurry to thicken while stirring it at the same time.
  3. Turn down the heat, and slowly drizzle the beaten egg. Stir well then turn off the heat.

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