If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My mother’s favourite soup was this; but she would complain that it lacked heartiness; it was more like thickened dish water soup. I was already experimenting at that time and decided to please my mother and come up with something more hearty; therefore this recipe.
Another instance is my BFF in graduate school, Victoria Faicol, who is a non-cook, wanted to impress one of her visitors and asked me to give her a recipe that was super easy, except for the crab peeling. We still often laugh together when we remember this moment.
Corn Crab Soup
A heartier version of the classic Chinese restaurant soup.
- 1 kilo blue swimmer crabs (cook and peel) - set aside or 100 grams kani sticks shredded
- 2 tablespoons cooking oil
- 1 can cream of corn (1 ¼ cups) or 2 fresh yellow corn shredded
- 1 teaspoon crushed garlic
- ½ cup thinly sliced onion
- 4 cups of chicken broth or boiled water with 2 chicken cubes dissolved
- ⅛ teaspoon freshly ground pepper
- dash salt
- 1 tablespoon cornstarch dissolved in
- 2 tablespoons water
- handful of baby spinach leaves or chili leaves (dahon ng sili)
- 1 whole egg - beaten with fork, mixed with 1 teaspoon water and ½ teaspoon corn starch
Pour the oil in cooking pot, set over medium heat.
Place the garlic and onion and sauté till onion is opaque.
Add in the crab meat and sauté for another 2 minutes.
Add the cream corn or shredded corn and sauté for 1 minute.
Pour in the broth and simmer till the soup comes to a boil.
Taste and adjust the seasoning by adding pepper and salt.
Bring the soup to a simmer and add the cornstarch mixed with water; stir to mix well for about 2 minutes.
Turn off the heat and drizzle the beaten egg/water and cornstarch mixture into the soup while stirring. Use a soup ladle to add the mixture into the pot, swirling all over the pot to make ribbon-like swirls.
Turn heat back on and add the spinach or chili leaves, stir and serve; about 30 seconds.
Use a non-reactive pot for this soup. I like using either a pretty glazed clay pot or a glass Pyrex pot for this so that I can cook in it and place the pot directly on the dining table to serve.