Crab and Corn Soup Hai Yung Suk Mai Gang
Warm up your soul with the luxurious flavors of Crab and Corn Soup (Hai Yung Suk Mai Gang), a comforting blend of sweet crab meat, tender corn kernels, and velvety egg ribbons swirled into a rich chicken stock infused with garlic, ginger, and soy sauce. This classic Asian-inspired soup, thickened to perfection with a cornstarch slurry, delivers a delightful balance of savory and slightly sweet notes in every spoonful. Ready in just 30 minutes, it’s perfect for cozy family dinners or as a crowd-pleasing appetizer. Finished with a fragrant drizzle of sesame oil, fresh scallion garnish, and optional chili oil for a subtle kick, this soup is a perfect harmony of flavors and textures. Packed with wholesome ingredients and easy to prepare, Crab and Corn Soup is a satisfying choice for seafood lovers and soup enthusiasts alike!
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Ingredients
- 4 cups Chicken stock
- 1 cup Cooked crab meat
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 2 large Eggs
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Scallions (sliced)
- 0.25 teaspoon White pepper
- 0.5 teaspoon Salt
- 1 teaspoon Optional chili oil (for serving)
Directions
Step 1
In a medium-sized pot, heat the chicken stock over medium heat until it comes to a simmer.
Step 2
Add the minced garlic and grated ginger to the pot, allowing them to infuse the stock for about 2-3 minutes.
Step 3
Stir in the sweet corn kernels and let them cook in the stock for 5 minutes.
Step 4
Add the cooked crab meat to the pot and stir well to combine. Simmer for another 5 minutes.
Step 5
While the soup is simmering, whisk together the cornstarch and water in a small bowl to create a slurry.
Step 6
Slowly pour the slurry into the soup while stirring continuously to thicken the broth.
Step 7
In another bowl, beat the eggs until smooth, then slowly pour them into the simmering soup in a thin stream, creating silky ribbons as you stir gently.
Step 8
Stir in the soy sauce, sesame oil, white pepper, and salt. Adjust seasoning to taste.
Step 9
Remove the pot from heat and ladle the soup into bowls.
Step 10
Garnish each bowl with sliced scallions and a drizzle of chili oil, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2078.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.8 |
| Total Fat 48.8g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 604.4mg | 0% |
| Sodium 4962.4mg | 0% |
| Total Carbohydrate 63.0g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 17.9g | |
| Protein 130.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 426.6mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1547.3mg | 0% |
Source of Calories