Crab And Corn Soup - cooking recipe

Ingredients

3 cups fish stock
1 can (15 oz) creamed corn
9 oz thin fresh Chinese wheat noodles
2 cans (6 oz each) crabmeat, drained
1 cup frozen peas
4 None green onions, sliced
None None Cilantro leaves and soy sauce, to serve

Preparation

Place the fish stock and corn into a large saucepan on medium heat. Bring to a boil, stirring occasionally. Reduce heat to low.
Meanwhile, soak the noodles according to package directions. Drain well and divide among serving bowls.
Add crabmeat, frozen peas and green onions to soup mixture. Mix well and simmer for 5 mins. Sprinkle with cilantro. Serve with soy sauce.