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Vietnamese Crab & Asparagus Soup Recipe (Sup Mang Tay Cua)
VIETNAMESE HOME COOKING RECIPES12Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 12 cups chicken stock (96 oz)
- 2 Tbsp. chicken bouillon powder
- 1 tsp. salt
- 1 tsp. fish sauce
- 3 tsp. granulated white sugar
- 1 lb. imitation crab meat (or frozen, canned, fresh, shred into thin strips)
- 1 bunch green asparagus (or white, discard woody stems, thinly slice tender stalks but keep top spears intact so they don't break apart in the soup)
- 24 quail eggs (boiled and peeled)
- 2 beaten eggs
- 1/2 cup tapioca flour (mixed with 1 cup water, whisk until fully dissolved)
- 1/2 bunch cilantro (remove stems and mince finely for garnish, optional)
- black pepper (or White)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1240mg52% |
| Potassium560mg16% |
| Protein21g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber0g0% |
| Sugars9g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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