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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
In a medium-sized pot, heat the chicken stock over medium heat until it comes to a simmer.
Add the minced garlic and grated ginger to the pot, allowing them to infuse the stock for about 2-3 minutes.
Stir in the sweet corn kernels and let them cook in the stock for 5 minutes.
Add the cooked crab meat to the pot and stir well to combine. Simmer for another 5 minutes.
While the soup is simmering, whisk together the cornstarch and water in a small bowl to create a slurry.
Slowly pour the slurry into the soup while stirring continuously to thicken the broth.
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.
Stir in the soy sauce, sesame oil, white pepper, and salt. Adjust seasoning to taste.
Remove the pot from heat and ladle the soup into bowls.
Garnish each bowl with sliced scallions and a drizzle of chili oil, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
