Vietnamese Crab Soup

Name: Vietnamese Crab Soup
Cuisine: American
Ingredients: 3 cans Chicken Broth; 2 cans salted quail eggs (any Vietnamese markets, Fiesta); 2 cans crab meats (even better with fresh crab meats); 1 cup tapioca starch; 2 cups water; 3 regular eggs; Cilantros and pepper for taste; 1 can sweet corn (or mixed cut veggies depending on what you like)

Thanh thanh Nguyen @cook_13772744

Vietnamese Crab Soup

Thanh thanh Nguyen @cook_13772744

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Ingredients

3 cansChicken Broth
2 canssalted quail eggs (any Vietnamese markets, Fiesta)
2 canscrab meats (even better with fresh crab meats)
1 cuptapioca starch
2 cupswater
3regular eggs
Cilantros and pepper for taste
1 cansweet corn (or mixed cut veggies depending on what you like)

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Steps

1

Boil the chicken broth and water in a pot
2

Add crab meats, corn (or veggies), turn down the heat to medium, make sure you clean the bubbles on the surface of the soup to make it clear.
3

Mix the tapioca starch with a small amount of water, stir it up until the starch dissolves in water.
4

Crack the eggs into a bowl, stir it with a fork. Then slowly add the stirred egg to the pot. Stir the soup clockwise as you add the egg
5

Slowly add the starch mixture into the pot. Make sure to stir it clockwise. Note: the good crab soup is thick (and how thick depending on how much starch we add). Don’t forget your cilantros and pepper!!!