Question 1

Is it possible to prepare this soup in advance?

Accepted Answer

Yes, you can make this soup up to a day ahead of time. However, you might want to wait until you're ready to serve before adding the beaten egg because the egg ribbons taste best when they're freshly cooked.

Question 2

2. How do I keep leftovers in storage?

Accepted Answer

Any leftover soup can be kept in the fridge for up to three days in an airtight container. To keep the crab and egg's texture, reheat slowly over medium heat, stirring regularly, without boiling.

Question 3

Is it possible to freeze this soup?

Accepted Answer

Although it is technically possible to freeze it, thawing may cause a minor alteration in the texture of the egg and crab. To preserve a better texture if you intend to freeze, do not add the egg until it is reheated.

Question 4

4. Is it possible to use canned corn for fresh corn?

Accepted Answer

Indeed! This recipe works well with frozen or canned corn. To ensure consistent cooking, drain canned corn before adding it, or thaw frozen corn first.

Question 5

5. What is the appropriate accompaniment for this soup?

Accepted Answer

A delicious appetizer or light main course is Chinese Crab and Corn Soup. For a well-rounded, cozy supper, serve it with stir-fried veggies, spring rolls, or dumplings.

chinese crab and corn soup recipe

chinese crab and corn soup recipe