Ingredients
5
cups chicken stock
5
spring onions (cut slanting into half inch pieces)
1
tin white crab meat (250 ml)
1
tin sweet corn (cream style)
1
tbsp corn starch
1
inch fresh ginger (grated)
1
egg
2
tbsp Noor Oil
Preparation
Introduction:
A low fat soup option, that is full of delicate flavours, easy to cook and enjoyed by the young and old alike.
Steps Involved:
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.
Suggestions:
Serve soup hot, for added flavor provide chilly vinegar and soya sauce.