Vietnamese Sweet Corn Soup with Crab and Cilantro

A creamy and flavorful soup featuring sweet corn, succulent crab meat, and the bright freshness of cilantro, inspired by Vietnamese flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£3.37

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

4cupsSweet Corn Kernels(Fresh or frozen. If using fresh, cut kernels from 4 ears of corn.)

£1.50

8ozCrab Meat(Fresh or canned, lump or claw meat. Drain well if using canned.)

£7.00

6cupsChicken Broth(Low sodium preferred.)

£1.80

1cupCoconut Milk(Full-fat for richer flavor.)

£1.20

1Shallot(Finely chopped.)

£0.30

2clovesGarlic(Minced.)

£0.15

1tspGinger(Grated fresh ginger.)

£0.10

1tbspFish Sauce(Adds umami. Adjust to taste.)

£0.15

1tspSugar(Balances the flavors.)

£0.01

1tbspCornstarch(Mixed with 2 tbsp cold water to create a slurry.)

£0.05

0.3cupFresh Cilantro(Chopped, for garnish.)

£0.40

2Green Onion(Sliced thinly, for garnish.)

£0.30

4Lime Wedges(For serving.)

£0.50

1tbspVegetable Oil

£0.03

Total Cost

£13.49

£3.37 per serving

The Method

1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add shallots and cook until softened and fragrant, about 3 minutes. Add garlic and ginger and cook for another minute, until fragrant.
2
Add the sweet corn kernels and chicken broth to the pot. Bring to a simmer and cook for 15 minutes, or until the corn is tender.
3
Using an immersion blender, partially blend the soup until it is creamy but still has some texture. Alternatively, carefully transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot.
4
Stir in the coconut milk, fish sauce, and sugar. Bring back to a gentle simmer.
5
Slowly pour in the cornstarch slurry, stirring constantly, until the soup thickens slightly, about 1-2 minutes.
6
Gently fold in the crab meat and heat through for about 2-3 minutes. Be careful not to overcook the crab.
7
Remove from heat and ladle into bowls. Garnish with fresh cilantro and green onion.
8
Serve hot with lime wedges on the side.

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My Notes

Nutrition Information

Nutrition per serving (400g)

350 kcal / 1464 kJ

Carbs

34g

13% of RDA

Fat

15g

21% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

14 g

16% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier soup, add a pinch of red pepper flakes or a small, finely chopped chili pepper along with the shallots and garlic.

If you don't have an immersion blender, you can use a regular blender, but be careful when blending hot liquids. Blend in small batches and vent the lid.

Taste and adjust seasoning as needed. You may want to add more fish sauce or sugar to balance the flavors.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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