Crab Soup Recipe
Ingredients
| Chicken stock | 1 Liter | |
| Root ginger | 12.5 Gram, peeled, finely chopped | |
| 2 ripe tomatoes, skinned, deseeded and very finely chopped | ||
| 1/2 small red or green chilli, deseeded and very finely chopped | ||
| 2 tablespoons rice wine or dry sherry | ||
| 1 tablespoon rice wine vinegar or white wine or cider vinegar | ||
| Sugar | 1/2 Teaspoon | |
| Cornflour | 1 Tablespoon | |
| White meat | 150 Gram, Defrosted | |
| 2 spring onions, finely sliced lengthways, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the stock into a large saucepan with the ginger, tomatoes, chilli, rice wine or sherry, vinegar and sugar. Bring to the boil, then cover, lower the heat and simmer for about 10 minutes to allow the flavours to mingle and mellow.
2. Blend the cornflour to a paste with a little cold water, then pour it into the soup and stir to mix. Simmer, stirring, for 1-2 minutes, or until the soup thickens.
3. Add the crab meat, stir gently to mix, then heat through for 2-3 minutes. Taste and add salt and pepper if necessary.
2. Blend the cornflour to a paste with a little cold water, then pour it into the soup and stir to mix. Simmer, stirring, for 1-2 minutes, or until the soup thickens.
3. Add the crab meat, stir gently to mix, then heat through for 2-3 minutes. Taste and add salt and pepper if necessary.
Chef
