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A perfectly light meal and a great summer soup, this Vietnamese crab and asparagus soup or sup mang cua is what summer is all about.
Vietnamese crab and asparagus soup is a fancy, luxury dish that you always find at weddings or special occasions. The soup is served as a first course in wedding reception dinner or special celebrations. It is wonderful with hearty vegetables and all the fixings in it. The broth is thicker than most Vietnamese soups; the soup is silky, flavorful with a combination of crab meats, asparagus, egg whites, and quail eggs.
A refreshing bowl of summer soup, this soup is great on its own and so incredibly easy to make.
Some notes about the recipe:
White asparagus or green asparagus works fine. Canned white asparagus also will work.
Tapioca starch is usually added last to thicken the soup. In this version, I kept it simple and use corn starch which what I have at the moment.
Homemade chicken broth is best. If using store bought chicken broth, be sure it’s low sodium and adjust the fish sauce to lesser amount.
I hope you’ll love this soup because it’s delicious on its own, it’s so fancy and incredibly quick and easy to make. Slurp up!
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Vietnamese Crab & Asparagus Soup (Sup Mang Cua)
Vietnamese Crab and Asparagus soup: a fancy soup with crab meat, asparagus, quail eggs. This soup is fancy yet so simple to make. Yum!
Ingredients
- 1 cup crab meat (about 5 oz)
- 1 can (14 oz) quail egs in water (drained, rinsed)
- 10 asparagus sprears (trim stem and cut into 1 1/2 inch diagonal)
- 5 cups less sodium chicken broth
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon each chicken powder and garlic powder
- 3 teaspoons fish sauce
- 1 large egg
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 tablespoon water
- cilanro & green onion for garnish
- freshly ground black pepper (for topping)
Instructions
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In a small bowl, beat the egg & egg yolk. Set aside.
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Heat oil in a large stock pot. Once hot, add in garlic until fragrant. Add in crab meat, season with a pinch of salt, garlic powder and chicken powder. Add in chicken broth, asparagus and bring to a boil.
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Season broth again with fish sauce. Turn heat down and simmer for 10 minutes, until asparagus are soften.
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Add the egg, egg yolk mixture to the pot. Stir to dissolve all eggs mixture.
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In another bowl, mix cornstarch with water. Slowly add to the pot.
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Add in quail eggs. Turn off heat. Serve with a dash of black pepper, top off with cilantro.
Recipe Notes
This soup is not as thick as the one at the restaurants. I like my soup to be more on a brothy side so I didn't add much cornstarch or tapioca starch. If you like it to be on a thicker side, add more cornstarch to the broth.
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