• 3 1/2 cups homemade chicken stock
  • 1 can (14.75 oz) cream-style corn
  • 1 tablespoon Chinese cooking wine
  • 2 teaspoons dark soy sauce
  • 1/4 cup cornstarch, dissolved in
  • 1/4 cup water
  • 2 eggs
  • 1 cup chopped kani (crab sticks), plus extra for garnish
  • salt and pepper to taste
  • chopped green onions for garnish

Crab and Corn Soup Cooking Procedure:

  1. In a stock pot, bring chicken stock to a boil. Add the cream-style corn, cooking wine and soy sauce. Mix well and let simmer for 8 minutes.
  2. Add dissolved cornstarch and continue to simmer for 2 to 3 minutes, until the soup is thick.
  3. Add the eggs one at a time and mix well. Add the kani and season with salt and pepper. Continue to cook for a minute until the eggs have set.
  4. Garnish with chopped kani and green onions.
VN:F [1.9.22_1171]
Rating: 6.8/10 (9 votes cast)
VN:F [1.9.22_1171]
Rating: +3 (from 5 votes)

Crab and Corn Soup Recipe, 6.8 out of 10 based on 9 ratings

Incoming search terms:

  • crab and corn soup recipe panlasang pinoy
  • crab and corn soup panlasang pinoy
  • crab and corn soup panlasangpinoy
  • panlasang pinoy crab and corn soup
  • pinoy crab and corn soup recipe
  • crab and corn soup filipino style
  • pinoy crab soup recipe
  • kusinamaster@yahoo com
  • kusina master@yahoo com
  • macam macam sarapan pagi untuk anak yang sedang sakit