Vietnamese Recipes – Crab Soup with Asparagus – Xup Cua voi Mang Tay
1/ Canned asparagus are carefully cut into 1 inch lenghts. In case of using fresh peeled asparagus, cooking until it is soft and cutting into pieces.
2/ Using a tablespoon of cooking oil while heating a skillet. Drop 2 bruised cloves of garlic to brown after seeing the oil slightly reaches its temperature. Then add crab meat and stir quickly while adding a teaspoon of stock granules.
3/ Boil the broth, add crab meat and cook for 10 minutes. Add asparagus, continue cooking for 5 minutes. Add stock granules and a little salt. Season the mixture to best suit your taste.
4/ Eggs are beaten and then poured gradually into the soup. Stir the mixture regularly while pouring egges. Cook for about 2 minutes. Stir cornstarch with 1/2 bowl of water, add this mixture to the soup so that the soup turns viscid. Bring to a boil and add minced scallions.
5/ Remove the pot from heat. Ladle the soup out of cooker and then place them into bowls. Scatter browned shallots, coriander leaves and pepper on top for decorating and garnishing.