Crab and Sweet Corn Soup
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Ingredients10 m servings 149 cals
Original recipe yields 4 servings
- Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
- To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.
Per Serving: 149 calories; 6.1 g fat; 9.6 g carbohydrates; 13.6 g protein; 84 mg cholesterol; 714 mg sodium. Full nutrition
ReviewsRead all reviews 3
Pleasantly sweet and tangy. But hard to find the proportion of salt to be used.