6 - 10 Servings
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In the 18th century, peasants would hang corn cobs around their homes to signify wealth and abundance. Bring wealth into your home with this delicious and hearty golden corn and crab meat broth that will delight both the young and old.


  • 2 ears of fresh corn (550 g)
  • 2 litres of water for blanching chicken carcasses
  • 5 chicken carcasses (800 g)
  • 5.5 litres of water (for stock)
  • 6 whole garlic cloves (with skins) (for stock)
  • 30 g ginger, peeled and smashed 
(for stock)
  • 400 g enoki mushroom, roots removed
  • 20 g ginger, grated
  • 500 g pasteurised crab meat
  • 3 egg whites, beaten
  • 3 tbsps potato starch
  • 3 tbsps water
  • ¼ tsp ground white pepper
  • 2 to 3 tsps salt
  • 1 leek (200 g), finely sliced
  • 2 stalks of spring onion, sliced

Remove the husk and tassels from each corn cob. Rinse and remove any remaining tassel.


Cut each ear of corn into thirds.


Cut the corn kernels off each piece of cob. Place the corn kernels in a bowl. Set aside the cobs for boiling the stock.


Rinse the chicken carcasses and trim off any visible fat.


In a pot, bring two litres of water to boil. Blanch the chicken carcasses until there is no visible blood. Discard the water.


Place the blanched chicken carcasses, corn cobs and five litres of water in a large sturdy pot. Add the six garlic cloves and 30g of smashed ginger. Bring to a boil on high heat for 30 mins.


Lower the heat to medium-low and continue to boil for 1½ hours.


Once the stock is done boiling, use a sieve to filter the chicken stock into a clean pot. Reserve the stock, discarding the stock ingredients.


To prepare the soup, bring 2.5 litres of chicken stock to boil in a pot.


Add in the corn kernels and boil for 20 mins.


Add in the enoki mushroom.


Add in the grated ginger and pasteurised crab meat.


Add the ground white pepper. Cover and bring to a simmering boil.


Stir in the egg whites and allow the soup to come to a simmering boil.


In a separate bowl, mix 3 tbsps of potato starch with 3 tbsps of water. Stir in the potato starch mixture into the soup to thicken it.


Season with salt and bring to a boil.


Add in the sliced leek. Cover and let the soup come to a simmering boil.


Serve hot, garnished with spring onion.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

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