Vietnamese crab asparagus soup
Easy and elegant Vietnamese crab asparagus soup
Servings: 2 people
Calories: 69kcal
Ingredients
- 6 asparagus spears
- 1 1/2 cups stock
- 1/2 cup crab meat (tightly packed)
- 1 tablespoon corn starch (or more to achieve desired consistency)
- 1 tablespoon water
- 1/4 teaspoon fish sauce
- black pepper
- cilantro, finely chopped
Instructions
- Slice asparagus spears on the diagonal.
- Pour stock into a small saucepan over medium heat, bring it to a simmer and add crab meat. Give it a stir.
- Add asparagus and let it cook for a few minutes until tender.
- Dissolve cornstarch into water, mix really well, then pour the mixture slowly into the saucepan while stirring gently to thicken the soup.
- Add fish sauce and adjust seasoning as desired. Bring the soup to a simmer again and turn off the heat, transfer to serving bowls.
- Add black pepper, cilantro and enjoy.
Notes
You can enhance the flavors of the soup by sautéing crab meat with shallot and fish sauce before adding it to the stock.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 17mg | Sodium: 1116mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 5.6mg | Calcium: 31mg | Iron: 1.3mg