British soups might lose their appeal once you’ve mastered the recipes at home, but Asian-inspired creations provide a more exciting culinary journey – and they’re remarkably easy to prepare. Cornwall’s cooking expert, Rick Stein, has swapped the traditional vegetable stocks for a more bold combination of crab and sweetcorn.
In his cookbook Food Stories, Rick reveals his thoughts: “It’s the first dish I ever ate at a Chinese restaurant – in Peterborough, in 1964 as it happens. It’s also a world classic but is so often ruined by tasteless crab and gloopy cornflour. I thought it would be interesting to restore the dish to its simplicity and reliance on good fresh ingredients.”
The secret to this delicious recipe rests in a selection of fresh elements, though the stock mainly depends on cupboard essentials.