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Asparagus and Crab Meat Soup - Mang Tay Nau Cua


Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe















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
2 garlic cloves
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
1 scallions, spring or green onions


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 14233% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 413mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 22g
Vitamin A 10% Vitamin C 9%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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