SoupAppetizerMain Course

Súp Cua

Name: Súp Cua
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1,000 ml chicken broth; 200 g crab meat picked, shredded; 12 pcs quail egg hard-boiled, peeled; 50 g shiitake mushroom sliced; 3 tbsp cornstarch; 3 tbsp water; 1 tbsp fish sauce; 0.5 tsp sugar; 0.5 tsp salt; 0.5 tsp white pepper; 1 tsp sesame oil; 2 pcs green onion thinly sliced; 2 tbsp cilantro fresh, chopped

Súp Cua, a beloved Vietnamese Crab Soup, is a delicate and savory clear broth brimming with the sweet essence of crab meat, tender quail eggs, and earthy shiitake mushrooms. This comforting and elegant dish offers a harmonious blend of textures and umami flavors, perfect as a sophisticated starter or a light, warming meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 175 kcal

Gluten-free

Allergen information: may contain crustaceans, eggs, fish, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 mlchicken broth
200 gcrab meat, picked, shredded
12 pcsquail egg, hard-boiled, peeled
50 gshiitake mushroom, sliced
3 tbspcornstarch
3 tbspwater
1 tbspfish sauce
0.5 tspsugar
0.5 tspsalt
0.5 tspwhite pepper
1 tspsesame oil

garnish

2 pcsgreen onion, thinly sliced
2 tbspcilantro, fresh, chopped

Equipment

Large pot (4-6 quart) · Whisk · Small mixing bowl · Ladle · Cutting board · Chef's knife

The method

Step by step

1
Prepare the ingredients: Slice the shiitake mushrooms thinly, chop the green onions, and finely chop the cilantro. Ensure quail eggs are hard-boiled and peeled.
About 10 min
Cook’s note: For the best flavor, use fresh crab meat if possible. If using frozen, thaw it completely and gently squeeze out any excess water.
2
Pour the chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
About 5 min
Cook’s note: Using a good quality chicken broth will significantly enhance the depth of flavor in your soup.
3
Add the prepared crab meat and sliced shiitake mushrooms to the simmering broth.
Cook’s note: Avoid overcooking the crab meat, as it can become tough. It only needs a few minutes to heat through and infuse its flavor.
4
Season the soup with fish sauce, sugar, salt, and white pepper, then stir well to combine all the flavors.
About 1 min
Cook’s note: Taste the broth at this stage and adjust seasonings to your preference. Remember, the cornstarch slurry will slightly dilute the flavor.
5
Reduce the heat to medium-low and allow the soup to simmer gently for 10 minutes, enabling the flavors to meld beautifully.
About 10 min
Cook’s note: A gentle simmer, rather than a rolling boil, helps to keep the crab meat tender and prevents the broth from becoming cloudy.
6
In a small bowl, whisk together the cornstarch and water thoroughly to create a smooth, lump-free slurry.
About 1 min
Cook’s note: Ensure the cornstarch is fully dissolved in the water before adding it to the soup to prevent clumping. Cold water works best for this.
7
Slowly pour the cornstarch slurry into the simmering soup in a thin stream while continuously stirring with a whisk or ladle to prevent lumps from forming and ensure even thickening.
About 2 min
Cook’s note: Add the slurry gradually until the soup reaches your desired thickness. You may not need all of it, or you might need a little more depending on your preference.
8
Once the soup has reached your desired thickened consistency, carefully add the hard-boiled and peeled quail eggs.
Cook’s note: Add the quail eggs towards the end to ensure they remain intact and don't break apart during stirring.
9
Stir in the sesame oil and cook for another 2 minutes to allow its aromatic fragrance to permeate the soup.
About 2 min
Cook’s note: Sesame oil is best added at the end of cooking to preserve its delicate flavor and aroma.
10
Ladle the hot Súp Cua into individual serving bowls.
About 1 min
Cook’s note: Serve immediately while the soup is piping hot for the best experience.
11
Garnish each bowl generously with fresh sliced green onion and chopped cilantro before serving.
About 1 min
Cook’s note: For an extra layer of flavor and a subtle kick, offer a dash of chili oil or a squeeze of fresh lime juice on the side for individual preference.

Per serving

Nutrition

68%Score

Calories: 175.4kcal
Protein: 17.3g
Carbs: 9.3g
Fat: 7.8g
Fibre: 0.7g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Súp Cua is wonderfully versatile; consider adding shredded chicken or a few drops of annatto oil for color. Serve this elegant soup with a side of crispy fried shallots or a sprinkle of fresh cracked black pepper. It pairs beautifully with a light, crisp white wine like a Sauvignon Blanc or a simple jasmine tea.

Storage

Store leftover Súp Cua in an airtight container in the refrigerator. The soup may thicken further upon cooling.

Reheating

Gently reheat Súp Cua in a saucepan over medium-low heat, stirring occasionally, until warmed through. If too thick, add a splash of chicken broth or water to reach desired consistency.