Crab and Sweetcorn Soup that brings me back to my childhood. It’s fresh, sweet, and crunchy. Although originally a Cantonese dish, it is usually served up in our Chinese restaurants and oftem utterly massacred by including those awful fish sticks rather than delicate and sweet white crab meat.
The soup shouldn’t have that gloopy, MSG like texture to it, it shouldn’t be over salted (or overly sweet for that matter) and fresh white crab meat is the best crab meat to use. If you can’t get hold of fresh then tinned or frozen will suffice but bear in mind that tinned crab meat often or not is sold in brine or sugar water.
Now, sweetcorn is totally off limits on the Paleo diet, so I substituted it with some sugar snap peas – still a grey area I know but I just don’t find them to cause me any severe problems and they have that perfect crunch. Traditionally you’d puree half of your sweetcorn kernels – I didn’t do this with my sugar snap peas but feel free to do so if you wish. I just felt like they wouldn’t have the same mushy like affect as corn does and would probably end up a bit fibrous if anything. I’ve also used white peppercorns in this to give it a good kick – you can leave these out altogether or just reduce the amount as suggested as typically this soup isn’t spicy at all.
This is a super easy recipe to make, in relatively no time at all, it’s kid approved, and so comforting too!
- 2" piece fresh root ginger (use 1" for a less spicy soup)
- 1 tsp Himalayan pink salt
- 1 tsp white peppercorns (use ½ tsp for a less spicy soup)
- 2 cloves garlic
- 1 tbsp coconut oil
- 4 spring onions (finely sliced)
- 1.125l/4 cups plus ½ cup boiling water
- 4 tsp tapioca flour
- 200g sugar snap peas (sliced into 0.5cm pieces)
- 5 tbsp Coconut Secret Coconut Aminos
- 3 tbsp Coconut Secret Teriyaki Coconut Aminos
- 1 tbsp organic white wine vinegar
- 1 tsp sesame oil
- 200g fresh white crab meat
- 3 fresh shiitake mushrooms (sliced)
- 1 egg (beaten)
- 4 tsp sesame seeds
- 4 tsp sesame oil
- 4 tsp Coconut Secret Coconut Aminos
- In a pestle and mortar grind your ginger, Himalayan pink salt, white peppercorns, and garlic until it becomes a fairly smooth paste.
- Heat your coconut oil in a large heavy bottomed pan and fry the ginger paste and half of your spring onion until just cooked.
- Pour in your boiling water, stir, and bring your broth to the boil. Reduce to a simmer and add 4 tbsp of the broth to the tapioca flour, mix and return to the pan, stirring well.
- As soon as the soup returns to the boil it will begin to thicken due to the tapioca flour. Add the sliced sugar snap peas, coconut aminos, Teriyaki coconut aminos, white wine vinegar, and sesame oil and simmer for 2 minutes. Now add the crab and sliced shiitake mushrooms and cook for a further 3 minutes.
- Pour your beaten egg through a fine sieve to form threads and cook for another minute.
- Just before serving, add your remaining half of the finely sliced spring onion and garnish with sesame seeds, a drizzle of sesame oil and a little more coconut aminos if you wish.