Sup Mang Cua - Vietnamese Crab and Asparagus Soup

Finally I've made sup mang cua. Usually sup mang cua is reserved for special occasions like New years, weddings, or birthdays. This soup is like a special soup, so Vietnamese people don't really make it on any regular day, unless their craving for it. Like me, I will not suppress my craving for this soup until a special day arise. So I just make the soup and indulge myself.
Here is my easy sup mang cua recipe. I hope you'll give it a try and post a comment on my blog.

Ingredients

3 Cups water
3 Cups chicken broth
4 Cups crab meat
2 Cups white asparagus
2 Eggs
1/2 Cup corn starch
White pepper powder
Salt to taste

Method

1 - Prepare the asparagus by cutting the end part of the asparagus and discard it. Cut asparagus into ½ inch lengthwise. Set aside.
2 - In a large pot combine water and chicken broth, bring to a boil. Stir in crab meat and asparagus. Cook until asparagus is nice and tender, then add 3 pinches of white pepper powder. Stir pot and reduce to low heat.
3 - In a small bowl add corn starch, and stir in some cold water to dilute the corn starch before adding into pot.
4 - Slowly add the corn starch mixture into the soup. Make sure to add a little bit at a time and continuously stir the soup for a minute or two.
5 - In a small bowl, beat 2 eggs then slowly add mixture into pot. Vigorously stir soup, so the egg doesn’t clumps. Increase heat to medium high. Allow soup to cook for another 5-6 minutes, then remove from heat and serve hot.
6 - For a thicker soup just add more corn starch mixed with water.