Vietnamese Crab And Asparagus Soup - {Sup Mang Tay}

Recipe Ingredients

1 teaspoon	5ml	Peanut oil
1/4 lb	113g / 4oz	Cooked crabmeat - cut bite-size
		Salt - to taste
		Freshly-ground black pepper - to taste
5 cups	1185ml	Vietnamese or regular chicken stock - simmered with
1		Ginger - (1") - that has been
		Crushed
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
1 lb	454g / 16oz	Asparagus - if using fresh,
		Cut off the tips, slice each spear
		Lengthwise and chop into half-moon shapes
1		Egg white - lightly beaten
		Garnish
1		Green onion - thinly sliced
2 tablespoons	30ml	Cilantro leaves
		Red wine vinegar

Recipe Instructions

Heat the oil in a large saucepan, then stir in the crab, salt, and pepper and toss for about 1 minute. Pour in the stock and asparagus and bring to a boil, then reduce heat to medium and cook until the asparagus is tender -- about 5 minutes or more, depending on the thickness of the pieces. Stir in the cornstarch liquid and allow it to thicken the soup for a minute or so.

When ready to serve, slowly pour the egg white into the simmering soup, stirring slowly to create ribbons. Let these set for a minute, then ladle the soup into bowls and top with the green onion and cilantro leaves. Serve piping hot -- and pass the red wine vinegar separately.

Serve hot as a first course to 4 to 6 people. It could be an absolutely sensational start to a perfectly roasted chicken.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.