How to make asparagus crab soup and Vietnamese-Tây Sup Mang Cua

Spring is around the corner. Asparagus will be early in the season and nothing is a better use of fresh asparagus that make a Vietnamese crab and asparagus soup housewife called Sup Mang Cua Tay. Vietnamese prefer to use white asparagus to this Green asparagus soup, but would have done a great job as well. Homemade chicken broth, adding the fresh flavor of crab meat, eggs and asparagus chiffonlike pieces, this soup is definitely the most favoured soup, can be served at any party and collection.

Recipe for Vietnamese crab and asparagus soup-Mang Tay Sup: Cua

Ingredients:
homemade chicken broth of 5 litres
Asparago bianco di 3/4 lb cut into matchsticks
1 lb. defrosted or just picked crabmeat
2 tbsp fish sauce
1/4 teaspoon black pepper
Pinch of salt
2 tablespoons cornstarch, dissolved in water or broth 2 tablespoons
2 eggs, beaten
Oil for cooking

In a small skillet, heat oil over medium heat. Add the shallots and stir fry until fragrant for 3 or 4 minutes. Add the crab meat and cook for 1-2 minutes to develop flavours. Add the fish sauce, pepper and salt. Remove from heat and set aside.

In a large pot, bring the broth to a boil over high heat. Add asparagus, crabmeat and bring to a boil. Taste and add extra salt if necessary. Stir the mixture of corntarch and slowly pour in soup and stir constantly soup as it pours. Continue stirring for 1 minute, or until the soup is thickened. When the soup is boiling, pour the beaten egg on the soup, the soup gently stir constantly as you pour the egg to break it into pieces chiffonlike. Bring the soup to a boil then turn off the heat. Laddle soup in a bowl of serve, squeeze in a few drops of lime juice and sprinkle some pepper on top.

Serve immediately.

Serves 6

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