Sweetcorn crab soup

30 minutes


Sweetcorn crab soup Recipe
Club Noor

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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



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.


Serve soup hot, for added flavor provide chilly vinegar and soya sauce. 

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