Description
Vietnamese Crab and Asparagus Soup (Sup Mang Cua) is a light, comforting soup made with delicate crab meat, tender asparagus, and silky egg ribbons, often served as an appetizer or nourishing meal.
Ingredients
- 200 g fresh crab meat
- 200 g white asparagus, peeled and sliced
- 6 cups chicken stock
- 2 eggs, beaten
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tsp fish sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp sesame oil
- 1 green onion, finely sliced
- Fresh cilantro for garnish
Instructions
- Bring the chicken stock to a gentle boil in a pot over medium heat.
- Add the sliced asparagus and cook for 3–4 minutes until tender.
- Stir in the crab meat and season with fish sauce, salt, and white pepper.
- Mix cornstarch with water and slowly pour into the soup while stirring to slightly thicken.
- Slowly drizzle in the beaten eggs while stirring gently to create egg ribbons.
- Add sesame oil, adjust seasoning if needed, and simmer for another 1–2 minutes.
- Garnish with green onions and cilantro before serving.
Notes
- Use fresh crab meat for the best flavor, but pasteurized crab works as well.
- Do not over-stir after adding eggs to keep delicate egg strands.
- The soup should be lightly thickened, not gelatinous.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 145 mg
