Chinese-style crab and sweetcorn soup

[Sophie*]

I tend to use surimi sticks instead of crab (as it's cheaper!) but you can subsitute crab for chicken too.

One tin sweetcorn
3 cups chicken stock
approx 1/2 cup shredded crab (or 3 surimi sticks, chopped)
1 egg white

Bring stock to the boil and add sweetcorn and crab
let simmer for approx 3 minutes and turn off heat
add egg white and stir
simple as!

This makes a good appetiser, but you can add other sea food (eg prawns, scallops, squid, mussels etc) to make a full meal.