950722 vietnamese corn crab soup

Yield: 4 servings

Measure Ingredient
1½ quart Chicken stock
¼ cup Cold water
½ pack Frozen corn, cooked Pepper
2 tablespoons Cornstarch
1 can Crab meat
1 \N Egg white Salt

Bring stock to boil. Dissolve cornstarch in water. Add mixture to stock and stir until soup thickens. Add corn, crabmeat, salt and pepper to taste. Simmer until corn and crab are heated. Just before serving, bring soup to boil and add egg white. Break the egg white with a fork as it congeals.

Submitted By BARRY WEINSTEIN On 03-24-95

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