Philippines Sopang Mais (Corn Soup)
The Chinese influence on Filipino cuisine is evident in sopang mais, a corn and crab soup that first originated in southern China. Very popular in the Philippines, sopan mais can use fresh crab or imitation crab meat and typically has few vegetables other than corn.
Recipe Servings: 4–6
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 qt (1 L) whole fresh, frozen, or canned sweet corn kernels
- 1 qt (1 L) water or chicken stock
- 2 Tbsp (30 ml) vegetable oil
- 3 garlic cloves, minced
- 2 cups (480 ml) milk
- 1 lb (453 g) crab meat, shredded
- Salt, to taste
- Ground black pepper, to taste
Directions
- Purée corn and water or stock in a blender.
- Strain mixture and discard any solids.
- Pour vegetable oil into a pot set over medium heat.
- Add garlic to the hot oil and sauté until golden.
- Add puréed corn mixture, milk, and crab meat to the pot.
- Season soup with salt and black pepper.
- Bring soup to a boil, stirring often.
- Taste soup and adjust seasoning.
- Serve soup hot.
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