Vietnamese Asparagus Crab Soup Recipe (Sup Mang Tay Cua). How to Make Asian Asparagus Crab Soup !

Here is very light and clean asparagus soup to celebrate spring. Simple and thin without any cream or milk, but using chicken broth and fresh crabmeat to get extra hints of sweetness. This soup is weight watcher friendly, yet very delicious. With minimal seasoning, you can really taste subtle flavor of asparagus and delicate of crabmeat.

In Vietnam, asparagus known and consider as a fancy canned vegetable. Sup mang tay (Vietnamese asparagus crab soup) commonly serve during special-occasion celebration such as wedding and birthday party. This easy peasy soup is loaded with asparagus and crab. Great for any occasion especially dinner banquet. Enjoy with Chinese black vinegar or or chili sauce is a good pairing.

Serves 6-8

1 lbs asparagus, trimmed and cut into 1-inch pieces

1 cup crabmeat

1/2 onion, chopped

1 1/4 tsp sugar

1 1/4 tsp salt

1 tsp vegetable oil

7 cup chicken broth

1 egg, lightly beaten

1/4 cup water

1 tbsp cornstarch

ground black pepper to taste

2-3 scallions, chopped

Chinese black vinegar (optional)

• In a small wok or frying pan, heat the oil and stir-fry onion until soft and fragrant. Then add crabmeat. Stir-fry about 2-3 minutes. Set aside.
• In a stock pot, bring chicken broth to a boil. Stir in crabmeat, oil, salt and sugar. Turn the heat into low and skim floating foam until clear.
• In a small bow, mix cornstarch with water. Then pour starch mixture into the broth. Add in asparagus. Last, add beaten egg to the soup and sprinkle some black pepper. Taste and adjust the seasoning if needed. Turn off the heat. Serve the soup in small bowls. Sprinkle some chopped scallions.