Vietnamese Crab and Asparagus Soup

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 small onion, diced
• 4 cups chicken broth
• 1 cup coconut milk
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 8 ounces asparagus, cut into 1-inch pieces
• 8 ounces crab meat, picked over for shells
• 2 cups fresh cilantro leaves
• 1 lime, cut into wedges
• 1 red chili, thinly sliced (optional)

Steps

1. 1 Heat oil in a large pot over medium heat. Add garlic, ginger, and onion; sauté until fragrant.
2. 2 Pour in chicken broth and coconut milk, stirring to combine.
3. 3 Add fish sauce and sugar; bring to a gentle simmer.
4. 4 Stir in asparagus and cook for 5 minutes until just tender.
5. 5 Gently fold in crab meat and cook for an additional 2 minutes.
6. 6 Ladle into bowls, garnish with cilantro, and serve with lime wedges and chili if desired.

Nutrition

Tips

• Use fresh crab meat for the best flavor, but canned is a convenient alternative.
• Adjust the amount of chili to your preferred spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with a side of jasmine rice for a heartier meal.
• Enjoy with crusty bread to soak up every last drop of broth.

FAQ