Crab and Asparagus Soup Xup Mang Cua
Indulge in the delicate flavors of Vietnamese cuisine with this Crab and Asparagus Soup (Xúp Măng Cua), a comforting yet elegant dish that’s perfect for any occasion. This savory soup features tender spears of fresh asparagus and sweet, succulent lump crab meat swimming in a fragrant, silky broth thickened to perfection with cornstarch. Swirls of beaten egg add a luxurious texture, while a splash of fish sauce and a sprinkle of white pepper enhance the soup’s umami depth. Garnished with fresh green onions, cilantro, and crispy fried shallots, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, this quick and nutritious soup makes an impressive starter or a light, satisfying meal on its own. The blend of fresh ingredients and aromatic seasonings captures the essence of traditional Vietnamese home cooking.
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Recipe Information
Ingredients
- 200 grams Fresh asparagus
- 250 grams Lump crab meat
- 4 cups Chicken broth
- 1 cup Water
- 2 Eggs
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 stalks Green onion
- 2 tablespoons Cilantro
- 2 tablespoons Fried shallots (optional)
Instructions
Wash the asparagus thoroughly. Trim and discard the woody ends, then cut the asparagus into 2-inch pieces.
In a medium pot, bring the chicken broth and 1 cup of water to a boil over medium heat.
Add the asparagus to the broth and simmer for 3-4 minutes, or until it is tender but still crisp.
Add the crab meat to the pot. Stir gently to combine, being careful not to break up the crab too much.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Allow it to simmer for another 2-3 minutes until the soup thickens slightly.
Crack the eggs into a small bowl and beat lightly. Slowly drizzle the eggs into the soup in a thin stream while stirring gently to create silky ribbons of egg drop.
Season the soup with fish sauce, sugar, salt, and white pepper. Adjust the seasoning to taste if needed.
Finely chop the green onions and cilantro. Add them to the soup just before serving for a fresh, aromatic touch.
Ladle the soup into bowls and garnish with additional cilantro and fried shallots, if desired.
Serve the Crab and Asparagus Soup hot and enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
