Sup Mang Tay Cua Vietnamese Asparagus Crab Soup

Delight your senses with **Sup Mang Tay Cua**, a traditional Vietnamese Asparagus Crab Soup that embodies elegance and comfort in every spoonful. This soup combines tender white asparagus and delicate fresh crab meat, simmered in a flavorful chicken stock base that's seasoned with fish sauce for a signature umami depth. A silky swirl of egg ribbons and a touch of cornstarch give the soup its luxuriously smooth texture, while fresh scallions, cilantro, and a sprinkle of black pepper provide a fragrant, finishing touch. Perfect for an elegant appetizer or a light meal, this gluten-free soup is a celebration of Vietnamese culinary artistry, ready in just 35 minutes. Serve it warm for a wholesome dish that highlights vibrant flavors and heartwarming simplicity.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Fresh crab meat
• 400 grams White asparagus (canned or fresh)
• 4 cups Chicken stock
• 2 cups Water
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 3 tablespoons Cornstarch
• 3 tablespoons Water (for cornstarch slurry)
• 1 large Egg
• 2 stalks Scallions (thinly sliced)
• 2 tablespoons Cilantro (chopped)
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Drain the canned white asparagus (if using). If fresh, trim and cut into 2-inch pieces. Set aside.

Step 2

In a medium pot, bring the chicken stock and water to a gentle boil over medium heat.

Step 3

Add the crab meat to the pot and cook for 2-3 minutes, stirring gently to break up any large chunks.

Step 4

Stir in the fish sauce, sugar, and salt. Adjust seasoning to taste.

Step 5

Add the white asparagus to the pot and simmer for another 3-4 minutes until the asparagus is tender but not overcooked.

Step 6

In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring to thicken it. Allow the soup to simmer for 1-2 minutes until the desired consistency is reached.

Step 7

Beat the egg lightly in a small bowl. Slowly drizzle the egg into the soup in a thin stream while gently stirring to create silky egg swirls.

Step 8

Turn off the heat, then stir in the sliced scallions and chopped cilantro.

Step 9

Ladle the soup into bowls, garnish with ground black pepper, and serve warm.

Nutrition Facts

Serving size	(2085.0g)

Amount per serving	% Daily Value*
Calories	745.2

Total Fat 25.7g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 410.6mg	0%
Sodium 4889.3mg	0%
Total Carbohydrate 23.5g	0%
Dietary Fiber 8.6g	0%
Total Sugars 13.5g
Protein 107.5g	0%

Vitamin D 53.8IU	0%
Calcium 416.1mg	0%
Iron 12.4mg	0%
Potassium 1585.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 56.9%

Carbs: 12.4%