Crab & Asparagus Soup

  • Author: Linda Kurniadi


Crab & Asparagus SoupWinter comfort soup loaded with asparagus and crab meat. Family-friendly and elegant enough for a party, staying in on a cold night.



  • 4 oz. white asparagus, discard water and cut into 1-inch pieces
  • 6 1/2 oz. (185 gram) crab meat
  • 1 block chicken bouillon
  • 1-inch ginger, peeled and shredded
  • 1 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 2 large eggs
  • 1 teaspoon oil
  • 1 teaspoon cornstarch + 2 tablespoons water
  • 5 cups of water
  • White pepper, to taste


  • Heat the oil in a pot over medium-high heat. Add ginger and stir frequently for 1-2 minutes. Add water and chicken bouillon, then bring the mixture to a boil.
  • Add in fish sauce and light soy sauce to the pot.
  • In a small bowl, whisk the eggs using a fork. Drizzle the eggs gently into the boiling broth mixture.
  • Add in white asparagus and crab meat, and stir.
  • Add the cornstarch mixture and continue stirring until the soup is slightly thickened, about 1 minute or so.