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Vietnamese Recipes – Crab Soup with Asparagus – Xup Cua voi Mang Tay

Ingredients:

Broth
1.5 Liters
Crab meat
200 Grams
Fresh asparagus
300 Grams
Cornstarch
2 Tablespoons
Stock granules
3 Teaspoons
Or 3 bouillon cubes
Ground pepper
1 Teaspoons
Cooking oil
1 Tablespoons
Cloves garlic
2
All of them have to be bruised
Browned shallots
1 Tablespoons
Spring scallions
3
Finely minced during the preparation process
Coriander
5
Seasoning (salt)

Preparation mode:

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.

Footnotes:

sup mang tay-2