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vietnamese-crab-and-corn-soup-sup-cua-recipe

Vietnamese Crab and Corn Soup (Súp Cua)

Linh
A delicious and comforting Vietnamese soup made with crab meat and sweet corn.
Print Recipe Pin Recipe
Preparation Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Vietnamese
Servings 4 servings
Calories 150 kcal

Equipment

  • Pot
  • Whisk
  • Ladle

Ingredients
  

Main Ingredients

  • 1 can crab meat drained
  • 1 can sweet corn drained
  • 4 cups chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons of water
  • 2 eggs beaten
  • 1 teaspoon fish sauce
  • 1 teaspoon salt to taste
  • 1 teaspoon white pepper to taste
  • 2 tablespoons cilantro chopped, for garnish

Instructions
 

  • 1. In a pot, bring the chicken broth to a boil.
  • 2. Add the crab meat and sweet corn. Stir well.
  • 3. Add the fish sauce, salt, and white pepper. Stir to combine.
  • 4. Slowly pour in the cornstarch mixture while stirring continuously to thicken the soup.
  • 5. Slowly drizzle the beaten eggs into the soup while stirring to create egg ribbons.
  • 6. Remove from heat and garnish with chopped cilantro before serving.

Notes

For a richer flavor, you can add a few drops of sesame oil before serving.

Nutrition

CALORIES: 150kcalCARBOHYDRATES: 20gPROTEIN: 10gFAT: 5gSATURATED FAT: 1gCHOLESTEROL: 50mgSODIUM: 800mgPOTASSIUM: 300mgFIBER: 2gSUGAR: 5gVITAMIN A: 100IUVITAMIN C: 10mgCALCIUM: 50mgIRON: 1mg
Keyword Corn, Crab, Soup
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