Crab and Asparagus Soup (Sup Cua Mang Tay)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups chicken stock 1 cup cooked Dungeness crabmeat in bite-size chunks 2 cups cooked white or green asparagus, drained and coarsely chopped
coarse sea salt freshly ground white pepper 2 eggs whites, lightly beaten
1 tablespoon cornstarch 1/2 cup cilantro leaves



1 Pour the chicken stock into a pot and bring to a gently goil over medium heat. Reduce the heat to medium-low, add the crabmeat and asparagus, and season to taste with salt and pepper. Partially cover and simmer until the crabmeat and asparagus are heated through and flavor the stock further, about 15 minutes.
2 Slowly, in a steady stream, pour the egg whites into the soup, stir a few times, and let simmer until cooked, about 1 minute. Mix the cornstarch with 2 tablespoons cold water and stir into the soup. Continue simmering until the soup thickens, about 1 minute more. Divide among 4 to 6 soup bowls and garnish with cilantro.

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