Feb 09 2010
A couple of months ago, I asked my friends at Ravenous Couple to teach me how to make Asparagus Crab Soup, and they graciously invited us over to their house for a personal cooking lesson! It was lot of fun and I can’t believe how easy and simple it is to make! All this time I thought it took hours to prepare, but really, it’s much faster and easier than you’d think (that is, if you use already prepared crab meat and broth. Good luck extracting fresh crab meat from several crabs!).
Asparagus Crab Soup is most well known at Chinese-Vietnamese restaurants and mainly served at wedding banquets. It’s a wonderful soup consisting of chicken or pork broth, crab meat, white asparagus, eggs, and whole quail eggs. The consistency of this soup is usually thick, which is why we use a lot of corn starch.
Kim & Hong from Ravenous Couple whips up amazing Vietnamese dishes from family recipes. My goal is to try to cook more traditional Vietnamese meals to broaden my versatility in the kitchen – especially since it’s food I grew up eating! Thanks for teaching me how to make this – I have already made it twice!
Here is the link to their blog post and recipe that I used: Sup Mang Cua Vietnamese Asparagus Crab Soup