Make a delicious crab and corn soup in just 15 minutes with this super simple recipe yet turns out very creamy and tasty. The combination of sweet corn and crab stick is sure to be a family favorite. Serve as an appetizer or as a quick dinner! the thickest are the best slurpy and most filling to our stomachs.
1. Chop onion, garlic, spring onion, and ginger. Cut the crab stick into a julienne cut. Set aside. 2. In a pan, heat cooking oil over medium heat, sauté chopped onion, garlic, spring onion, and ginger until fragrant. Add crab stick, and corn, cook and stir for about 3 minutes.
3. Pour a water and bring to a boil. Once the water is boiling, add beaten eggs and stir until well combined. Add chicken stock powder, salt, pepper, soy sauce, and sesame oil. Stir again. 4. Pour in cornstarch dissolved in water. Stir well then cook until the sauce is thickens slightly. Turn off the heat then place the crab corn soup to a bowl then garnish it with spring onion before serving. Enjoy!