How to make Asparagus Crab Soup // Sup Mang Cua
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Asparagus Crab Soup // Súp măng cua
Serves 18-20
6 quarts chicken Stock (homemade)
1 cup granulated sugar
7.5 tablespoons kosher salt
1/2 tablespoon msg (optional)
3 tablespoon neutral oil
5 tablespoon minced garlic
1 lb jumbo lump crab meat
1 cup egg white
2 packets Seafood Mushroom
2 jars white asparagus
(Drained & cut into bite sized pieces)
Salt and white pepper to taste
[Corn starch slurry]
1.5 cup corn starch
3/4 cup water
[Garnish]
Cooked quail eggs
Chopped Cilantro
White Pepper
instructions:
1. Pour chicken stock into a large pot and place it over medium high heat
2. In a separate pan, heat some oil. Add the minced garlic and gently fry until it turns a light blonde color. Add the crab meat to the garlic in the pan. Toss it quickly to warm through. Season with salt and a little bit of white pepper
3. Once the chicken stock is simmering gently, add sugar, kosher salt, and MSG (if using).
4. Gradually whisk in the corn starch slurry into the simmering stock. Keep whisking over medium heat until the soup thickens.
5. Stir in the egg white, crab meat, white asparagus, and mushroom into the thickened soup.
6. If using quail eggs, prepare them as desired for garnishing.
7. Ladle the soup into bowls. Add the quail eggs (if using), garnish with chopped cilantro, and sprinkle some more white pepper on top.
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