Sup Mang Tay
From witchywoman 15 years agoIngredients
- 1/2 ppound fresh asparagus shopping list
- 1 tablespoon vegetable oil shopping list
- 2 tablespoons finely chopped shallots shopping list
- 1 tablespoon finely minced garlic shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 4 cups chicken broth shopping list
- 2 teaspoons corn starch shopping list
- 2 tablespoons water shopping list
- 1 egg, well beaten shopping list
- 1/4 pound cooked lump crabmeat shopping list
- 2 tablespoons thinly sliced green onions shopping list
How to make it
- Trim the asparagus, breaking off tough stem ends. Cut each stalk crosswise lengthwise diagonally into 1-inch pieces, but leave tips intact.
- Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, about 1 to 2 minutes. Add the broth and bring to a boil.
- In a small bowl, combine the corn starch and water, stirring to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, forming lacy shreds in the broth. Add the crabmeat and stir well. Sprinkle in the green onion and remove soup from heat.
People Who Like This Dish 2
- whuebl Annapolis, MD
- refugeesrecipelisting Global, CA
- tilgidh Blackshear, GA
- badboyj555 Toronto, CA
- witchywoman Longview, WA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments