Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua)

Name: Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms asparagus, ends trimmed, cut into 1-inch pieces; 0 teaspoons freshly ground black pepper; 2 liters chicken stock, divided; 118 milliliters cilantro, chopped; 2 Tbsps corn starch; 227 grams crab meat; 2 larges eggs, barely beaten together in a medium bowl; 1 teaspoon fish sauce; 1 medium onion, halved; 4 servings Salt

Need a gluten free, dairy free, and pescatarian main course? Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua) could be a spectacular recipe to try. One portion of this dish contains approximately 32g of protein, 9g of fat, and a total of 336 calories. This recipe serves 4. It is perfect for Autumn. If you have crab meat, fish sauce, corn starch, and a few other ingredients on hand, you can make it. To use up the corn starch you could follow this main course with the Cherry and Apricot Cobbler as a dessert.

Instructions

Turn on the broiler. Cover a sheet pan with aluminum foil, and place the onion halves on, cut side up.

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Onion

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Aluminum Foil

Broiler

Frying Pan

Place pan underneath the broiler, and cook the onions until blackened and fragrant. Flip the onion halves, and blacken on the other side. Turn off the heat.

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Onion

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Broiler

Frying Pan

Pour 1/2 cup of the chicken stock into a medium-sized bowl.

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Chicken Stock

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Bowl

Pour the remaining 7 1/2 cups of stock into a large pot, along with the blackened onions. Bring to a boil of medium-high heat.

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Onion

Stock

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Pot

Add fish sauce, black pepper, a pinch of salt, and asparagus. Cook until asparagus is tender, four to five minutes.

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Black Pepper

Fish Sauce

Asparagus

Salt

Stir the cornstarch into the 1/2 cup of chicken stock. Turn heat to medium, and in a slow steady stream, whisk this slurry into the pot.

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Chicken Stock

Corn Starch

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Whisk

Pot

Add the crab.

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Crab

Let the mixture thicken for a minute, stirring occasionally. Slowly stir the eggs into the pot, and cook until they set, about one minute.

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Egg

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Pot

Season soup with salt to taste, and then ladle into four bowls.

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Salt

Soup

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Bowl

Ladle

Garnish each with cilantro, and a little more freshly ground pepper.

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Ground Black Pepper

Cilantro

Equipment

Ingredients

Servings:

1kilograms

asparagus, ends trimmed, cut into 1-inch pieces 0teaspoons

freshly ground black pepper 2liters

chicken stock, divided 118milliliters

cilantro, chopped 2Tbsps

corn starch 227grams

crab meat 2larges

eggs, barely beaten together in a medium bowl 1teaspoon

fish sauce 1medium

onion, halved 4servings

Salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.