RECIPES OF VIETNAM

Sup Cua Mang Tay (Crab and Asparagus Soup)

Ingredients :

6 cups

1 cup

2 cups

2

1/2 cup

1 tbsp

Chicken stock

Dungeness crabmeat (cooked & in bite-size chunks)

White or green asparagus (cooked, drained and coarsely chopped)

Eggs whites (lightly beaten)

Cilantro leaves

Cornstarch

White pepper (freshly ground)

Coarse sea salt

1. Pour the chicken stock into a pot and bring to a gently boil over medium heat
2. Reduce the heat to medium-low, add the crabmeat and asparagus, and season to taste with salt and pepper
3. Partially cover and simmer until the crabmeat and asparagus are heated through and flavor the stock further for about 15 minutes
4. Slowly, in a steady stream, pour the egg whites into the soup, stir a few times, and let simmer until cooked for about 1 minute
5. Mix the cornstarch with 2 tablespoons cold water and stir into the soup
6. Continue simmering for about 1 minute more until the soup thickens
7. Garnish with cilantro