Crab and Corn Soup

I noticed that I seem to always gravitate more towards Asian cuisine, both when going out to eat, and also when cooking at home. I like to experiment with Asian flavours and techniques. Asian cuisine can seem intimidating even to the most accomplished home cooks. Creating something simple, fast and Asian inspired is actually easier to do then most people think, as the ingredients are flavourful and a few can go a long way. I made this soup when I just couldn’t think of anything to cook. I was tired of my go-to dishes and wanted to make something new. This is a very quick soup to make. You can adjust the flavour to your preference just by adding more or less of the soy sauce. It should take no longer than 10 minutes from start to finish to prepare, making it one of my favourite recipes to make for a weekday dinner as well as for guests.


3 1/2 cups chicken stock

1 can creamed corn

2 cans crab meat

2 eggs, beaten

2 tbsp soy sauce

1/2 tsp cracked black pepper

2 tbsp chopped cilantro leaves


In a large saucepan, bring the chicken stock and creamed corn to a boil.

Add the crab, then the egg, stirring as you add the egg so that it gets broken up in the soup.

Add soy sauce and black pepper. Bring back to a boil and cook for a few minutes longer.

Top with cilantro to serve and enjoy!

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