SERVES 4 D C Q
4 cups chicken stock
2 tomatoes, peeled and finely chopped
1-inch/2.5-cm piece fresh ginger, peeled and finely chopped
1 small fresh red chile, seeded and finely chopped
2 tbsp Chinese rice wine or dry sherry
1 tbsp rice vinegar
¾ tsp sugar
1 tbsp cornstarch
2 tbsp water
6 oz/175 g white crabmeat, thawed if frozen or drained if canned
salt and pepper
2 scallions, shredded, to garnish
1. Pour the stock into a large, heavy-bottom saucepan and add t he tomatoes, ginger, chile, rice wine, vinegar, and sugar. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.
2. Mix the cornstarch and water together in a small bowl until a smooth paste forms, then stir into the soup. Simmer, stirring continuously, for 2 minutes, or until slightly thickened.
3. Gently stir in the crabmeat and heat through for 2 minutes. Season with salt and pepper to taste, then ladle into warmed soup bowls and serve garnished with scallions.