Sup Mang Tay Cua Vietnamese Asparagus Crab Soup
Delight your senses with **Sup Mang Tay Cua**, a traditional Vietnamese Asparagus Crab Soup that embodies elegance and comfort in every spoonful. This soup combines tender white asparagus and delicate fresh crab meat, simmered in a flavorful chicken stock base that's seasoned with fish sauce for a signature umami depth. A silky swirl of egg ribbons and a touch of cornstarch give the soup its luxuriously smooth texture, while fresh scallions, cilantro, and a sprinkle of black pepper provide a fragrant, finishing touch. Perfect for an elegant appetizer or a light meal, this gluten-free soup is a celebration of Vietnamese culinary artistry, ready in just 35 minutes. Serve it warm for a wholesome dish that highlights vibrant flavors and heartwarming simplicity.
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Recipe Information
Ingredients
- 200 grams Fresh crab meat
- 400 grams White asparagus (canned or fresh)
- 4 cups Chicken stock
- 2 cups Water
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 3 tablespoons Cornstarch
- 3 tablespoons Water (for cornstarch slurry)
- 1 large Egg
- 2 stalks Scallions (thinly sliced)
- 2 tablespoons Cilantro (chopped)
- 0.25 teaspoon Ground black pepper
Instructions
Drain the canned white asparagus (if using). If fresh, trim and cut into 2-inch pieces. Set aside.
In a medium pot, bring the chicken stock and water to a gentle boil over medium heat.
Add the crab meat to the pot and cook for 2-3 minutes, stirring gently to break up any large chunks.
Stir in the fish sauce, sugar, and salt. Adjust seasoning to taste.
Add the white asparagus to the pot and simmer for another 3-4 minutes until the asparagus is tender but not overcooked.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring to thicken it. Allow the soup to simmer for 1-2 minutes until the desired consistency is reached.
Beat the egg lightly in a small bowl. Slowly drizzle the egg into the soup in a thin stream while gently stirring to create silky egg swirls.
Turn off the heat, then stir in the sliced scallions and chopped cilantro.
Ladle the soup into bowls, garnish with ground black pepper, and serve warm.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.5 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 416 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1586 mg | 34% | |
*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.
