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Asparagus And Crab Meat Soup Mang Tay Nau Cua Recipe

Discover the delightful flavors of Vietnam with this vibrant Asparagus and Crab Meat Soup (Mang Tay Nau Cua)! This recipe, unearthed from a treasured collection, delivers a delicate balance of sweet, savory, and subtly spicy notes. Tender asparagus spears and succulent crab meat swim in a light yet flavorful broth, creating a truly unforgettable culinary experience. Easy to follow instructions make this soup perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins
Cook Time 30 mins
Calories 143.7 kcal
Protein 30g
Rating 5.0 (1 Reviews)
Asparagus And Crab Meat Soup Mang Tay Nau Cua 101

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus And Crab Meat Soup Mang Tay Nau Cua

  • 6 cups chicken broth
  • 1 tablespoon + 2 teaspoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 finely chopped shallots
  • 2 minced garlic cloves
  • 1 cup lump crabmeat
  • freshly ground black pepper, to taste
  • 1 tablespoon cornstarch
  • 1 lightly beaten egg
  • 1 cup trimmed fresh white asparagus spears
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon chopped fresh scallions
  • 2 tablespoons water

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How to Make Asparagus And Crab Meat Soup Mang Tay Nau Cua

  1. In a 3-quart soup pot, combine 6 cups of chicken broth, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 teaspoon salt.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low and simmer for 10 minutes.
  4. While the broth simmers, heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  5. Add 2 finely chopped shallots and 2 minced cloves of garlic. Sauté until fragrant (about 1 minute).
  6. Add 1 cup of crab meat, 2 teaspoons fish sauce, and freshly ground black pepper to taste.
  7. Stir-fry over high heat for 1 minute. Set aside.
  8. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water to create a slurry.
  9. Return the soup to a boil. Slowly whisk in the cornstarch slurry until the soup thickens and becomes clear (about 2 minutes).
  10. Gently whisk in 1 lightly beaten egg. Continue stirring for 1 minute until cooked through.
  11. Add the crab meat mixture and 1 cup of trimmed asparagus spears (about 1 bunch). If using canned asparagus, add the asparagus and its liquid.
  12. Cook gently for 3-5 minutes, or until the asparagus is tender-crisp and heated through.
  13. Transfer the soup to a serving tureen or bowls.
  14. Garnish with 1 tablespoon chopped fresh coriander, 1 tablespoon chopped scallions, and freshly ground black pepper to taste.
  15. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

9g

Fat

4g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Main Dish / Dinner Seafood Asian Vietnamese Healthy Gluten Free Spring Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation Healthy Soups Stews Asian Vietnamese Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something