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April 2019

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Asparagus and Crab Meat Soup Mang Tay Nau Cua Recipe

Asparagus and Crab Meat Soup Mang Tay Nau Cua recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Asparagus and Crab Meat Soup Mang Tay Nau Cua recipe  PDF


4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
(Vietnamese fish sauce) 1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
meat, picked over and drained Freshly ground black pepper 2 tb Cornstarch or arrowroot,
mi ed with 2 tablespoons cold water 1 Egg, lightly beaten
15 oz White asparagus spears, cut
into 1 inch sections with canning liquid reserved 1 tb Shredded coriander
1 Scallion, thinly sliced
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 mi ture 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 mi ture 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.

Asparagus and Crab Meat Soup Mang Tay Nau Cua recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
217 people have voted
Last Reviewed on 2019-04-20



Saturday, Apr 20 2019 Download & Print Asparagus and Crab Meat Soup Mang Tay Nau Cua recipe  PDF   Asparagus recipes RSS   Thumsb up

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