Creamy Asparagus and Crabmeat Soup is a warm bowl of comfort that brings together the best of land and sea. I first tried making this soup on a rainy Sunday, and it’s been a family favorite ever since. The combination of fresh asparagus and sweet crabmeat creates magic in every spoonful. It’s simple enough for weeknight cooking but special enough for guests.
About the Recipe
This soup stands out because it balances Asian flavors with classic cream soup techniques. The fish sauce adds depth, while the beaten egg creates silky ribbons throughout the broth. Fresh asparagus gives it a bright, spring-like feel, and the crabmeat makes it feel special. It’s not your everyday soup, but it’s easy enough to make any day.
Why You’ll Love This Recipe
You’ll love how quickly this soup comes together – perfect for busy evenings. The ingredients work together beautifully: sweet crab, tender asparagus, and a hint of garlic. The cornstarch makes it just thick enough without being heavy. Best of all, it’s a complete meal in a bowl that feels both light and filling.
Creamy Asparagus and Crabmeat Soup
Cooking Tips
– Don’t skip straining the first batch of asparagus – it creates a flavorful base
– Add the egg in a slow, steady stream while stirring
– Taste before adding salt since fish sauce is already salty
– Pick over crabmeat to remove any shells
– Use fresh asparagus for best results
Serving and Storing Suggestions
Serves 2-3 as a main course or 4-6 as a starter. Ready in 30 minutes. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop – don’t boil. Serve with crusty bread or rice.
Similar Recipes
- Chinese Egg Drop Soup
- Seafood Corn Chowder
- Thai Coconut Soup
- Cream of Asparagus Soup
Nutrient Benefits
Asparagus provides fiber, vitamins A and C, while crabmeat offers protein and omega-3 fatty acids. This soup is relatively low in calories but high in nutrients. The combination of protein and vegetables makes it a balanced meal option.
Creamy Asparagus and Crabmeat Soup
Ingredients
- 1/4 cup Crabmeat (cooked)
- 125 gms Asparagus Spears
- 2 cups Chicken Stock
- 1/2 tsp Oil
- 1 Garlic (small clove, minced)
- 1 Small Onion (minced)
- 1/2 tbsp Fish Sauce
- 1 tbsp Cornstarch (dissolved in 3 tsp water)
- 1 Egg (small, beaten)
- Sugar as per taste
- Salt as per taste
- Black Pepper Powder as per taste
- Coriander Leaves (few, chopped)
Instructions
- Pour the chicken stock in a pan and place over medium flame.
- Discard the ends of asparagus and cut the bottom parts into small pieces.
- Add this to the stock and bring to a boil.
- Cover and simmer for 10 to 15 minutes.
- Strain the stock and discard the asparagus.
- Chop the top parts of asparagus into small pieces.
- Heat oil in a pan ove medium flame.
- Stir-fry the onions and garlic till golden brown.
- Pour the strained stock and bring to a boil.
- Add fish sauce, sugar and chopped asparagus.
- Simmer till just cooked and add the crabmeat.
- Stir to mix well.
- Add the cornstarch and mix until soup is slightly thick.
- Sprinkle salt and pepper powder.
- Add the egg slowly and stir until it sets.
- Remove and transfer to soup bowls.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use frozen asparagus?
Fresh asparagus works best, but frozen can work in a pinch. Adjust cooking time down since frozen asparagus is partially cooked. The texture might be slightly different but the flavor will still be good.
Can I make this soup ahead of time?
You can prepare the base up to a day ahead. When ready to serve, reheat gently and add the egg and crabmeat just before serving for the best texture and taste.
Is there a substitute for fish sauce?
Try soy sauce with a tiny splash of lime juice. The flavor will be different but still tasty. Start with half the amount and adjust to taste.
