Corn and Crab Soup


4 corn cobs

4 spring onions, chopped

2 garlic cloves, chopped

1 tbls ginger, grated

2 tbls coriander stems, chopped finely

2 anchovies

1 tbls olive oil

1 litre fish stock or 3 sachets dashi powder and I litre filtered water

2 tsp tamari, or to taste

1 tsp sesame oil

2 tsp fish sauce, or to taste

2 eggs, beaten

2 cups crab meat

garnish with coriander leaves and green parts of spring onions


Remove the kernels from the corn cobs. Next make a paste out the white parts of the spring onions, garlic, ginger, coriander stems and anchovies.

In a soup pot, heat the oil then add the paste. Allow it to gently heat for about 30 seconds. Now add the corn kernels and stir. Next add the stock and bring to the boil. Drop to a simmer until the corn is tender, about 10-15 minutes.

Take off the heat and using a stick blender, blend the soup but only half way – leave it a bit chunky. Put back on the heat and pour in the eggs, stirring as you do. Taste and adjust seasoning if need be. Just before serving stir through the crab meat.


Serves 4