Best Asparagus And Crab Meat Soup Mang Tay Nau Cua Recipes
SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.
Provided by Amis227
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the cornstarch in the 2 tbsp of water. Set aside.
- Bring water to a boil and put the pork bones inches
- Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
- Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
- Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
- Add the cornstarch-and-water mixture and stir for a few minutes.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook until the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9
ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA
Make and share this Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe from Food.com.
Provided by lazyme
Categories Vietnamese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
- Bring to a boil.
- Reduce the heat and simmer.
- Meanwhile, heat the oil in a skillet.
- Add the shallots and garlic and stir-fry until aromatic.
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
- Stir-fry over high heat for 1 minute.
- Set aside.
- Bring the soup to a boil.
- Add the cornstarch mixture and stir gently until the soup thickens and is clear.
- While the soup is actively boiling, add the egg and stir gently.
- Continue to stir for about 1 minute.
- Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
- Transfer the soup to a heated tureen.
- Sprinkle on the coriander, scallion and freshly ground black pepper.
Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 59.7, Sodium 1146.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2.4, Protein 15.2
SPINACH AND CRAB MEAT SOUP
This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.
Provided by cookalot 2
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
- Add chicken broth and 1 can water slowly, whisking all the time.
- Defrost spinach and lightly saute with onion until tender.
- Add to soup mixture.
- Add crab, pepper, and finish with cream.
- Refrigerate 3 days to allow flavors to ripen.
Nutrition Facts : Calories 212.8, Fat 13, SaturatedFat 7.6, Cholesterol 56.5, Sodium 995.6, Carbohydrate 9, Fiber 2.7, Sugar 1.9, Protein 16
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