How to make Vietnamese crab and asparagus soup, or Súp Măng Cua! This is one of my favorite soups of all time because it’s always served at Vietnamese weddings or family gatherings. It’s so easy to make and filled with crab and quail eggs (when I make it myself I can add as many eggs as I want!)
📝 Ingredients
Servings: 3–4
⏱ Time: ~30 minutes
For different servings, multiply ingredients accordingly.
🦀 Soup Base
- ½ cup Crab meat
- ½ cup Imitation crab meat
- Hard-boiled quail eggs
- 1 egg white, beaten
- 1 egg yolk, beaten
- 6 oz White asparagus
- 3 cups chicken stock
- ½ tbsp chicken bouillon powder
- 1.5 tbsp tapioca flour (or cornstarch) mixed with 3 tbsp room temperature water
- Dash of salt
- Dash of MSG
- White and/or black pepper (to taste)
🌿 Garnish
- Cilantro
- Green onion
- Additional ground pepper (optional)
👩🍳 Directions
- Bring the chicken stock to a boil. Lower to a simmer and add crab meat and imitation crab. Cook for 5 minutes.
- Slowly add the tapioca (or cornstarch) slurry while stirring to slightly thicken the soup.
- Add in the quail eggs, beaten egg white, and egg yolk. Stir gently to create egg ribbons.
- Season with chicken bouillon, salt, MSG, and pepper to taste.
- Add in white asparagus and cook for another 5–10 minutes until tender.
- Serve hot and garnish with chopped cilantro, green onion, and ground pepper.
Tamonde 