Mary Berry Chinese Crab and Sweetcorn Soup Recipe

This Mary Berry Chinese Crab and Sweetcorn Soup is a quick and light recipe, which is made with crabmeat and sweetcorn kernels. It’s a great choice for a starter or light lunch, ready in about 25 minutes.

Mary Berry Chinese Crab and Sweetcorn Soup Ingredients

• 375 g (12 oz) frozen sweetcorn kernels
• 1 litre (1 3/4 pints) hot chicken stock
• 3 spring onions, thinly sliced
• 1 cm (1/2 in) piece of fresh root ginger, peeled and grated
• 1 garlic clove, crushed
• 1 tbsp light soy sauce
• 250 g (8 oz) cooked crabmeat
• 1 tbsp cornflour mixed with 2 tbsp cold water
• salt and black pepper
• sesame oil and coriander sprigs, to serve

How To Make Mary Berry Chinese Crab and Sweetcorn Soup

1. Purée the sweetcorn: Place the sweetcorn kernels in a food processor or blender with about one-quarter of the hot chicken stock. Blend until smooth.
2. Heat the broth: Pour the remaining stock into a saucepan. Add the sliced spring onions, grated ginger, crushed garlic, and light soy sauce. Heat the mixture until small bubbles begin to form at the edge of the pan.
3. Combine and thicken: Add the crabmeat and the sweetcorn purée to the pan. Continue to heat until bubbles form again. Stir the cornflour and water mixture (slurry), then blend it into the soup. Cook, stirring occasionally, for 10 minutes or until the soup thickens slightly.
4. Season and serve: Season to taste with salt and pepper. Pour the soup into bowls, drizzle a little sesame oil over each serving, and garnish with coriander sprigs. Serve hot.

Recipe Tips

• How to get a smoother soup? For a perfectly silky texture, you can pass the sweetcorn purée through a fine-mesh sieve before adding it to the soup.
• Can I use canned sweetcorn? Yes, canned sweetcorn works perfectly well. Make sure to drain it thoroughly before blending it with the stock.
• Can I use fresh corn? Absolutely. You will need to cook the corn kernels first by boiling them for a few minutes until tender before blending.
• What if my soup isn’t thick enough? If you prefer a thicker soup, you can create another small cornflour slurry (e.g., 1/2 tbsp cornflour mixed with 1 tbsp cold water) and stir it into the simmering soup until it reaches your desired consistency.

What To Serve With Chinese Crab and Sweetcorn Soup

This classic soup is often served as a starter but is also delicious with:

• Crispy spring rolls
• Prawn crackers
• A side of steamed jasmine rice

How To Store Chinese Crab and Sweetcorn Soup

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently.
• Freeze: Freezing is not recommended for this soup, as the texture of the cornflour can become watery and the delicate crabmeat can turn tough.

FAQs

• Can I use imitation crabmeat? You can, but the flavour and texture will be different from using real cooked crabmeat. For the best result, use fresh or canned crabmeat.
• Can I make this spicier? Yes. For a little heat, you can add a few drops of chilli oil along with the sesame oil, or add a pinch of white pepper to the soup when seasoning.
• What is the purpose of the cornflour slurry? The cornflour mixed with cold water acts as a thickening agent. It’s important to mix it with cold water first to prevent lumps from forming when it’s added to the hot soup

Try More Recipes:

• Mary Berry Bouillabaisse Recipe
• Mary Berry Lobster Bisque Recipe
• Mary Berry Spiced Autumn Soup Recipe

Mary Berry Chinese Crab and Sweetcorn Soup Recipe

Course: SoupsCuisine: Chinese

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

216

kcal

A classic, light, and flavourful Chinese-style soup that’s quick and easy to make.

Ingredients

• 375 g (12 oz) frozen sweetcorn
  

• 1 litre (1 3/4 pints) hot chicken stock
  

• 3 spring onions, sliced
  

• 1 cm (1/2 in) fresh ginger, grated
  

• 1 garlic clove, crushed
  

• 1 tbsp light soy sauce
  

• 250 g (8 oz) cooked crabmeat
  

• 1 tbsp cornflour mixed with 2 tbsp cold water
  

• salt and black pepper
  

• sesame oil and coriander, for garnish

Directions

• Purée the sweetcorn with one-quarter of the hot stock in a blender until smooth.
  
• In a pan, heat the remaining stock with spring onions, ginger, garlic, and soy sauce.
  
• Add the crabmeat and sweetcorn purée. Bring back to a gentle simmer.
  
• Stir in the cornflour mixture and cook for 10 minutes, stirring, until slightly thickened.
  
• Season with salt and pepper.
  
• Serve hot, drizzled with sesame oil and garnished with coriander.