This Paleo Crab and Sweetcornless Soup is a slightly spicier version of the Cantonese classic crab and sweetcorn soup. Super easy to make, nutritious and delicious!
Ingredients
For the soup:
2" piece fresh root ginger (use 1" for a less spicy soup)
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.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-crab-and-sweetcornless-soup/