cups chicken stock
spring onions (cut slanting into half inch pieces)
tin white crab meat (250 ml)
tin sweet corn (cream style)
tbsp corn starch
inch fresh ginger (grated)
tbsp Noor Oil
A low fat soup option, that is full of delicate flavours, easy to cook and enjoyed by the young and old alike.
Add Noor Oil to a saucepan and set on medium heat. Add spring onion and ginger and stir till you get the fragrant smell of ginger. Add chicken stock and crab meat and cook for a few minutes. Before it starts boiling, add the sweetcorn.
Mix together the cornstarch in 3 tablespoon of water and add to the soup for thickening it. Keep stirring till it reaches the desired consistency. Add extra grated ginger if you like a stronger flavour.
Simmer gently for a few minutes and turn heat on high and let the soup come to a boil. Beat egg with a fork and gradually pour this into the boiling soup in a thin stream and stirring continuously. Garnish with chopped spring onions.
Serve soup hot, for added flavor provide chilly vinegar and soya sauce.