Sup Mang Tay Cua Vietnamese Asparagus Crab Soup 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
CRAB SOUP
Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.
Provided by Kim127
Categories Crab
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in the top of a double boiler and blend in flour until smooth.
- Add the milk and cream, gradually, and stir constantly with a wire whisk.
- Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
- Cook slowly over a double boiler for 25 minutes, stirring frequently.
- It should get to just below a boil.
- Just before serving, add sherry and stir.
- Pour into indiviual bowls and sprinkle with paprika.
Nutrition Facts : Calories 668.3, Fat 54.7, SaturatedFat 33.9, Cholesterol 219.2, Sodium 665.8, Carbohydrate 15.4, Fiber 0.4, Sugar 1.9, Protein 17.3
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