Asparagus & Crab Meat Soup - Mang Tay Nau Cua
Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 1 | tablespoon |
nuoc mam
plus 2 teaspoons (vietnamese fish sauce) |
* |
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 6 |
shallots
chopped |
*
|
|
| 2 |
garlic cloves
chopped |
*
|
|
| 8 | ounces |
crab meat
fresh or canned, picked over, drained |
|
|
black pepper
freshly ground |
*
|
||
| 2 | tablespoons |
cornstarch
or arrowroot, mixed with 2 tb cold water |
|
| 1 | large |
eggs
lightly beaten |
|
| 15 | ounces |
asparagus
white spears, canned, cut into 1" pieces, reserve liquid |
|
| 1 | tablespoon |
coriander
shredded |
|
| 1 |
scallions, spring or green onions
thinly |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 15 | ml |
nuoc mam
plus 2 teaspoons (vietnamese fish sauce) |
* |
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 6 | each |
shallots
chopped |
*
|
| 2 | each |
garlic cloves
chopped |
*
|
| 231.2 | ml/g |
crab meat
fresh or canned, picked over, drained |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
cornstarch
or arrowroot, mixed with 2 tb cold water |
|
| 1 | each |
eggs
lightly beaten |
|
| 433.5 | ml/g |
asparagus
white spears, canned, cut into 1" pieces, reserve liquid |
|
| 15 | ml |
coriander
shredded |
|
| 1 | each |
scallions, spring or green onions
thinly |
*
|
Directions
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.
