|Chicken stock||1 3⁄4 Pint (1 Liter)|
|Fresh ginger root piece||1 Inch, peeled and very finely chopped|
|Ripe tomatoes||2 , skinned, deseeded and very finely chopped|
|Red chili/Green chili||1⁄2 Small, deseeded and very finely chopped|
|Rice wine/Dry sherry||2 Tablespoon|
|Rice wine vinegar/White wine / cider vinegar||1 Tablespoon|
|White crab meat||5 Ounce, defrosted and drained thoroughly if frozen (150 Gram)|
|Spring onion||2 , finely sliced lengthways (For Garnish)|
1. Put the stock into a large saucepan with the ginger, tomatoes, chilli, rice wine or sherry, vinegar and sugar. Bring to the boil, then cover, lower the heat and simmer for about 10 minutes to allow the flavours to mingle and mellow.
2. Blend the cornflour to a paste with a little cold water, then pour it into the soup and stir to mix. Simmer, stirring, for 1-2 minutes, or until the soup thickens.
3. Add the crab meat, stir gently to mix, then heat through for 2-3 minutes. Taste and add salt and pepper if necessary.