Crab and Sweetcorn Soup

Recipe by Brian Holley
READY IN: 11mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint chicken stock (can be made with a cube or two )
  • 150
    g tinned sweetcorn
  • 6
    imitation crab sticks, cut into 1-inch pieces
  • 4
    crab claws, cracked open
  • 1
    egg, beaten
  • 2
    teaspoons soy sauce
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DIRECTIONS

  • Boil the stock and add all the other ingredients EXCEPT for the egg.
  • Let cook for five minutes, stir in the egg.
  • Serve.
  • I said it was easy !
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