Vietnamese Crab and Asparagus Soup Recipe
Ingredients:
- 1 cup cooked crab meat in bite-size chunks
- 6 cups chicken stock
- 2 cups cooked white or green asparagus, drained and coarsely chopped
- Coarse sea salt and freshly ground white pepper
- 2 eggs whites, lightly beaten
- 1 tablespoon cornstarch
- 1/2 cup cilantro leaves, to garnish
How to cook Vietnamese Crab and Asparagus Soup:
- Pour the chicken stock into a pot and bring to a gently boil over medium heat. Reduce the heat to medium-low, add the crab meat and asparagus, and season to taste with salt and pepper.
- Partially cover and simmer until the crab meat and asparagus are heated through and flavor the stock further, about 15 minutes.
- Slowly, in a steady stream, pour the egg whites into the soup, stir a few times, and let simmer until cooked, about 1 minute.
- Mix the cornstarch with 2 tablespoons cold water and stir into the soup. Continue simmering until the soup thickens, about 1 minute more.
- Divide the Vietnamese Crab and Asparagus Soup among 4 to 6 soup bowls and garnish with cilantro.
Notes:
The Vietnamese Crab and Asparagus Soup recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Sup Cua Mang Tay.
This recipe for Vietnamese Crab and Asparagus Soup serves/makes: 4 – 6
The Vietnamese Crab and Asparagus Soup (Sup Cua Mang Tay) recipe is adopted from The Authentic Vietnamese cooking By Corinne Trang.
Main Ingredient: Crab
Preparation Method: Soup/Stew
Cuisine: Vietnamese