Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

by bestfoodiesforlife

This is a ketofied version of a classic comfort food that will warm your belly and your soul. I like to eat mine with extra thai chilis for some sass. The main swap is the xanthan gum for cornstarch – this gives you the same result without the carbs.

Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

This is a ketofied version of a classic comfort food that will warm your belly and your soul. I like to eat mine… Keto-Friendly Recipes soup, crab, asparagus, sup, mang cua European Print This
Serves: 4-5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 4-5 cups of water
  • 3 tablespoons granulated Chicken seasoning (I like the Asian brand)
  • 1 package of ready to eat crab meat
  • 1 tsp xanthan gum
  • 2 egg whites
  • 1 cup of chopped asparagus
  • 1 an of quail eggs.
  • Fsh sauce
  • 1/4 tsp monkfruit golden
  • White Pepper

Instructions

  1. Bring 4-5 cups of water to a boil and add 3 tablespoons granulated chk seasoning.
  2. Add a package of ready to eat crab meat.
  3. Add 1 tsp xanthan gum into the broth and mix.
  4. Whisk two egg whites and slowly pour into the soup to make ribbons (tip: swirl the broth as you add the egg white). Let it cook up for 1-2 minutes.
  5. Add a cup of chopped asparagus.
  6. Add one can of quail eggs.
  7. Season with a dash of fish sauce, 1/4 tsp monkfruit golden, and white pepper to taste.

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