CHINESE CRAB & SWEETCORN SOUP
375g (12oz) frozen sweetcorn kernels 1 litre (13/4pints) hot chicken stock 3 spring onions, thinly sliced 1cm (1/2in) piece of fresh root ginger, peeled and grated 1 garlic clove, crushed 1tbsp light soy sauce 250g (8oz) cooked white crabmeat 1tbsp cornflour mixed with 2tbsp cold water salt and black pepper sesame oil and coriander sprigs to serve
1- Puree the sweetcorn with one-quarter of the hot stock in a food processor or blender until smooth.
2- Pour the remaining stock into a pan, and add the spring onions, ginger, garlic, and soy sauce. Heat until bubbles form at the edgs.
3- Add the crabmeat and the sweetcorn puree, and continue to heat until bubbles form again. Blend the cornflour mixture into the soup, and cook, stirring occasionally, for 10 minutes or until it thickens slightly. Season to taste with salt and pepper.
4- Pour the soup into bowls, drizzle a little sesame oil over each serving, and garnish with coriander serve hot.