Recipe for Crab and Asparagus Soup (Súp Măng Cua)
This elegant Vietnamese soup features tender crab meat and asparagus in a light, flavourful broth. Traditionally served at weddings and special occasions, it combines the delicate taste of crab with the tenderness of asparagus, creating a deliciously refined dish. Enhanced with egg ribbons and garnished with green onions, cilantro, and a touch of sesame oil, this soup offers a unique and delightful culinary experience.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Crab and Asparagus Soup (Súp Măng Cua) in action.
Equipment
- 1 small pot
- 1 medium pot
- 1 nonstick skillet
Ingredients
- 5 cups prepared chicken stock
- 200 grams asparagus
- 170 grams crab meat (from 500 grams crab legs and claws)
- 2 egg whites
- 3 tablespoons tapioca flour
- Freshly ground shallots
- 10 quail eggs optional
- 95 grams canned crab meat optional
- For garnishes: Green onions and cilantro (finely chopped), ground white pepper, sesame oil
- For seasoning: Salt, mushroom powder
Instructions
- In a small pot, add the quail eggs, enough water to cover them, and a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook the eggs for about 5 minutes.
- Remove the eggs from the pot and place them in a bowl of cold water. Peel and set aside.
- Crack the 2 eggs and separate the whites from the yolks, discarding the yolks or reserving them for another use. Whisk them vigorously until they are slightly frothy and well combined. Set them aside for later use in the soup.
- Peel the tough outer layer from the asparagus stems, focusing especially on the lower parts where the skin is thicker. Once peeled, cut the asparagus into bite-sized pieces.
- In a small bowl, combine the tapioca flour with a small amount of cold water. Stir well until the mixture is smooth and free of lumps. Set the mixture aside until you are ready to add it to the soup.
- Remove the crab meat from the crab legs and claws, being careful to avoid including any small pieces of shell or cartilage. Tear the larger pieces of crab meat into smaller, bite-sized chunks, but avoid making them too small to retain their texture in the soup.
- If you find that you need more crab meat, you can add canned crab meat.
- Heat a small amount of oil in a nonstick skillet over medium-high heat. Add the finely chopped shallots to the hot oil and sauté, stirring frequently, until the shallots become translucent and aromatic.
- Add the prepared crab meat to the skillet with the shallots. Sauté for about 1 minute, allowing the flavours to meld. Season with a small amount of mushroom powder.
- Bring the prepared chicken stock to a boil over medium-high heat. Once boiling, season the stock lightly with salt and mushroom powder, adjusting the seasoning to taste. Allow the flavours to meld for a few minutes.
- Reduce the heat to a simmer and add the chopped asparagus to the pot. Cook the asparagus until it becomes tender. Once tender, gently stir in the sautéed crab meat, allowing it to heat through.
- Reduce the heat to medium and slowly pour in the whisked egg whites, stirring gently to form delicate ribbons in the broth. Continue to stir until the egg whites are fully incorporated and cooked through.
- Gradually stir in the tapioca flour mixture, ensuring it is evenly distributed throughout the soup. Stir gently to avoid clumps and to ensure the soup thickens smoothly.
- Lower the heat to medium-low and let the soup simmer for about 5 minutes, or until it reaches the desired thickness. If you are using quail eggs, add them to the soup at this stage and let them warm through.
- The Crab and Asparagus Soup is now ready to be served. Ladle the soup into bowls and garnish with finely chopped green onions, fresh cilantro, a sprinkle of ground white pepper, and a drizzle of sesame oil. Serve hot and enjoy!