Spring is around the corner. Asparagus will soon be in season and nothing is a better use of fresh asparagus than making a homemade Vietnamese asparagus and crab soup called Súp Măng Tây Cua. Vietnamese prefer to use white asparagus for this soup, but green asparagus would do a nice job as well. With fresh homemade chicken broth, adding the flavor of crab meat, asparagus and egg chiffonlike pieces, this soup is definitely the most favorite soup of all time, can be served at any party and gathering.
Recipe for Vietnamese Asparagus and Crab Soup – Súp Măng Tây Cua:
5 quarts homemade chicken broth
3/4 lb white asparagus, cut into matchsticks
1 lb freshly picked or thawed crabmeat
2 tbsp fish sauce
1/4 tsp black pepper
Pinch of salt
2 tbsp cornstarch, dissolved in 2 tbsp stock or water
2 whole egg, beaten
Oil for cooking
In a small skillet, heat the oil over medium heat. Add the shallot and stir fry until fragrant for 3 or 4 minutes. Add the crabmeat and cooking for 1 to 2 minutes to develop the flavors. Add the fish sauce, pepper and salt. Remove from the heat and set it aside.
In a large stockpot, bring the stock to a boil over high heat. Add the asparagus, crab meat and bring it back to a boil. Taste and add extra salt, if necessary. Stir up the corntarch mixture and slowly pour it into the soup and continuously stir the soup as you pour it in. Continue stirring for 1 minute, or until the soup is thickened. When the soup is boiling, pour the beaten egg onto the soup, continuously stir the soup gently as you pour it in to break the egg into chiffonlike pieces. Bring the soup back to a boil then turn off the heat. Laddle the soup into a serving bowl, squeeze in some drop of lime juice and spray some pepper on the top. Serve immediately.
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