Crab & Asparagus Soup

READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick meat from crabs, reserving shells.
  • Crush shells, place in a saucepan with the stock and bring to the boil.
  • Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
  • Cover and simmer for 15 minutes.
  • Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
  • Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
  • Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
  • Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
  • Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
  • Taste, add salt and pepper and serve garnished with coriander leaves if you like.
  • Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.
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