Creamy Corn Crab Soup [1]

Meat of 2 cooked crabs (OR you can use the store bought ready to use packets of crabmeat)

2 cans creamed corn

7 cups stock - chicken, beef and vegetable all in one

4 eggwhites - beaten

1 tbsp ginger paste

2 tbsp cornstarch (made with 6 tbsp coconut milk)

Salt and pepper to taste

1

Remove all the crabmeat from its shell or scoop the bought crabmeat in a bowl.
2

At the side, beat eggwhites till it becomes nice and frothy.
3

Then mix together the ginger paste and crabmeat.
4

After that incorporate the cornstarch-coconut milk mix and the beaten eggwhites.
5

Mix really well - ensuring all the ingredients are mixed together properly.
6

In a pot, bring the stock to a boil.
7

After 5 minutes, lower the heat and add the canned corn.
8

Then stir and after a minute turn up the flame again to bring the liquid to a boil.
9

Cook for another 5 to 10 minutes.
10

Season the dish with salt and pepper.
11

You can garnish with chopped up fine ginger and spring onion before serving.

Cooks Note