Vietnamese crab and asparagus soup is a type of egg-drop soup often served on special occasions.
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I was introduced to this soup by my friend Le-Thu. She made it for me while I was visiting her late last year.
I love it so much I make it often and decided to share the recipe with you. I hope you enjoy it as much as I do.
I love it so much I make it often and decided to share the recipe with you. I hope you enjoy it as much as I do.
Vietnamese Crab and Asparagus Soup
Yields approximately 4 servings
Ingredients:
3/4 pound fresh asparagus
1 Tablespoon olive oil
1/2 cup finely chopped shallots
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable or chicken stock
1 teaspoon cornstarch
2 Tablespoons water
1 egg, well beaten
8 ounces cooked crab meat
several green onions, thinly sliced
1 radish, thinly sliced
red wine vinegar
Yields approximately 4 servings
Ingredients:
3/4 pound fresh asparagus
1 Tablespoon olive oil
1/2 cup finely chopped shallots
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable or chicken stock
1 teaspoon cornstarch
2 Tablespoons water
1 egg, well beaten
8 ounces cooked crab meat
several green onions, thinly sliced
1 radish, thinly sliced
red wine vinegar
Directions:
Trim the base of each asparagus stalk, or snap each stalk where it naturally breaks, and discard the bottoms. Diagonally cut the spears into approximately 1-inch pieces.
Heat the oil in a medium saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and cook, stirring frequently, until the shallots and garlic begin to soften.
Add the asparagus spears and continue to cook, stirring occasionally, for another two minutes. Add the broth and bring the mixture to a boil.
In a small bowl, combine the cornstarch and water to make a slurry. Add it to the soup. While briskly stirring, drizzle in the egg. It should create petals and shreds in the swirling broth.
Add the crabmeat and stir. Continue to cook for another minute or two, until the crab is heated through.
Ladle into individual bowls and garnish with green onions, radish and red wine vinegar to taste.
Trim the base of each asparagus stalk, or snap each stalk where it naturally breaks, and discard the bottoms. Diagonally cut the spears into approximately 1-inch pieces.
Heat the oil in a medium saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and cook, stirring frequently, until the shallots and garlic begin to soften.
Add the asparagus spears and continue to cook, stirring occasionally, for another two minutes. Add the broth and bring the mixture to a boil.
In a small bowl, combine the cornstarch and water to make a slurry. Add it to the soup. While briskly stirring, drizzle in the egg. It should create petals and shreds in the swirling broth.
Add the crabmeat and stir. Continue to cook for another minute or two, until the crab is heated through.
Ladle into individual bowls and garnish with green onions, radish and red wine vinegar to taste.
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