How to make Vietnamese asparagus and crab soup - Sup Mang Tay Cua

Spring is coming. Asparagus will soon enter the season, and nothing can make better use of fresh asparagus than making Vietnamese Vietnamese asparagus and crab soup [Sup Mang Tay Cua]. Vietnamese people like to use white asparagus to make this soup, but green asparagus can do well. Using fresh homemade chicken soup, add the taste of crab meat, asparagus and egg chiffon. This soup is definitely the favorite soup of all time and can be served at any party and party.

Vietnamese Asparagus and Crab Soup Recipe - Sup Mang Tay Cua:

Ingredients:
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  5 quarts of homemade chicken soup
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  3/4 pound white asparagus, cut into matches
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  1 pound of freshly picked or thawed crab meat
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  2 tablespoons fish sauce
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  1/4 teaspoon black pepper
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  a little salt
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  2 tablespoons cornstarch dissolved in 2 tablespoons of soup or water
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  2 whole eggs, beaten
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  Cooking oil

In a small frying pan, heat the oil with a medium heat. Add a dialog box and fry until fragrant for 3 or 4 minutes. Add crab meat and cook for 1 to 2 minutes to develop the taste. Add fish sauce, pepper and salt. Remove from the heat source and set aside.

In a large stockpot, the ingredients are boiled at high temperatures. Add asparagus, crabmeat, and then boil. Taste and add extra salt if necessary. Stir the corntarch mixture evenly, pour it into the soup slowly, pour it into the soup and continue to stir. Stirring is continued for 1 minute or until the soup is thick. When the soup is boiled, pour the beaten egg on the soup, continue to stir the soup, pour it in, and beat the eggs into chiffon-like pieces. Boil the soup and turn off the heat. Put the soup in a bowl and squeeze in some lime juice and some pepper on top.

Service now.

Service 6

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