Mary Berry Chinese Crab and Sweetcorn Soup Recipe

This Mary Berry Chinese Crab and Sweetcorn Soup Recipe is inspired by the legendary baker’s focus on fresh, fast, and flavorful international dishes. It is a light and fragrant recipe, which calls for succulent cooked crabmeat and a sweetcorn purée. It’s a classic, foolproof recipe, ready in about 20 minutes.

Mary Berry Chinese Crab and Sweetcorn Soup Recipe Ingredients

• 375 g (12 oz) frozen sweetcorn kernels
• 1 litre (1 3/4 pints) hot chicken stock
• 3 spring onions, thinly sliced
• 1 cm (1/2 in) piece of fresh root ginger, peeled and grated
• 1 garlic clove, crushed
• 1 tbsp light soy sauce
• 250 g (8 oz) cooked crabmeat
• 1 tbsp cornflour mixed with 2 tbsp cold water
• Salt and freshly ground black pepper
• Sesame oil and coriander sprigs, to serve

How To Make Mary Berry Chinese Crab and Sweetcorn Soup

1. Purée the sweetcorn base: Place the frozen sweetcorn kernels into a food processor or blender. Pour in about 250 ml (one-quarter) of your hot chicken stock. Pulse until the mixture is completely smooth. This purée is the secret to the soup’s characteristic thick, creamy texture without needing any heavy dairy.
2. Infuse the aromatics: Pour the remaining 750 ml of hot chicken stock into a large saucepan. Stir in the sliced spring onions, grated ginger, crushed garlic, and light soy sauce. Place the pan over medium-high heat and wait until small bubbles begin to form around the edges. This step allows the ginger and garlic to release their fragrant oils into the broth.
3. Incorporate the crab and corn: Carefully add the cooked crabmeat and your prepared sweetcorn purée to the pan. Stir gently to combine. Continue to heat the mixture until it reaches a gentle simmer and bubbles start to form again.
4. Thicken the broth: Give your cornflour and water mixture (the slurry) a quick stir to ensure it is smooth, then pour it into the simmering soup. Cook for about 10 minutes, stirring occasionally. You will notice the soup beginning to glisten and thicken slightly.
5. Season and garnish: Taste the soup and add salt and black pepper to your liking. Be mindful of the salt, as the soy sauce and chicken stock already provide a savory base.
6. Serve with a flourish: Ladle the hot soup into deep bowls. Drizzle a few drops of toasted sesame oil over each serving for a nutty aroma, and garnish with fresh coriander sprigs for a bright finish.

Recipe Tips

• How to choose your crabmeat: For the best flavor, use a mixture of white and brown crabmeat. The white meat provides those lovely chunky flakes, while the brown meat adds a deeper, richer seafood depth to the broth.
• Why the ginger must be fresh: Fresh ginger provides a sharp, zingy heat that cuts through the sweetness of the corn. Dried ginger is not a suitable substitute here as it lacks that essential aromatic brightness.
• How to get a smoother soup: If you prefer a very refined texture, you can pass the sweetcorn purée through a fine-mesh sieve before adding it to the stock to remove any small bits of corn skin.
• Can I use canned corn: Yes, if you don’t have frozen corn, a 325 g can of sweetcorn (drained) works perfectly well.

What To Serve With Mary Berry Chinese Crab and Sweetcorn Soup?

This Mary Berry Chinese Crab and Sweetcorn Soup Recipe is a light, fragrant main dish that needs a crunchy or savory pairing! A handful of Prawn Crackers is the quintessential choice for a classic Chinese-inspired meal. For a balanced dinner, a side of Vegetable Spring Rolls or a portion of Steamed Dim Sum adds a lovely variety of textures that pairs perfectly with the smooth soup! A bowl of Egg Fried Rice or a serving of Stir-Fried Bok Choy pairs wonderfully with the sweet and salty notes of the crab and corn.

How To Store Mary Berry Chinese Crab and Sweetcorn Soup

• Refrigerate: Because this soup contains seafood, it is best eaten fresh. However, you can store leftovers in an airtight container in the fridge for up to 1 day. Reheat very gently on the stovetop until piping hot.
• Avoid Freezing: We do not recommend freezing this soup. The delicate texture of the crabmeat can become rubbery, and the cornflour-thickened broth may separate and become watery upon thawing.
• Reheating Tip: When reheating, do not let the soup reach a rolling boil, as this can toughen the crabmeat. A gentle simmer is all that is needed.

Mary Berry Chinese Crab and Sweetcorn Soup Nutrition Facts

• Calories: 216 (per serving)
• Total Fat: 6g
• Cholesterol: 55mg
• Sodium: 920mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Mary Berry Chinese Crab and Sweetcorn Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: Chinese-BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

216

kcal

This Mary Berry Chinese Crab and Sweetcorn Soup Recipe is a quick and elegant starter featuring sweetcorn purée, ginger-infused chicken stock, and succulent cooked crab.

Ingredients

• 375 g frozen sweetcorn

• 1 litre chicken stock

• 3 spring onions, sliced

• 1 cm fresh ginger, grated

• 1 garlic clove, crushed

• 1 tbsp light soy sauce

• 250 g cooked crabmeat

• 1 tbsp cornflour and 2 tbsp water

• Sesame oil and coriander

Directions

• Purée the sweetcorn with 250 ml of the hot stock until smooth.
• Heat the remaining stock in a pan with spring onions, ginger, garlic, and soy sauce.
• Once bubbling, stir in the crabmeat and the sweetcorn purée.
• Mix the cornflour with water and stir into the soup.
• Cook, stirring occasionally, for 10 minutes until slightly thickened.
• Season with salt and pepper to taste.
• Serve in bowls with a drizzle of sesame oil and fresh coriander.

Notes

• Blending a portion of the corn with stock is the best way to achieve a professional, creamy consistency without using dairy.
• Adding fresh ginger and garlic at the start is the secret to a fragrant, aromatic broth that perfectly balances the sweet corn.
• Letting the soup simmer with the cornflour for a full 10 minutes is essential for the starch to cook out and the sauce to reach a glossy finish.