Crab and Asparagus Soup Recipe

Name: Crab and Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken wings; 4 quarts plus 3 tablespoons water; One 2-inch piece of ginger, thickly sliced and lightly smashed; 3 scallions, white parts only, lightly smashed; 3 tablespoons Asian fish sauce; 1 pound asparagus, sliced crosswise 1/2 inch thick; 1 pound fresh lump crabmeat; 3 large egg whites, lightly beaten; 1 1/2 tablespoons cornstarch; Kosher salt and freshly ground pepper; 1/2 cup cilantro leaves

Servings: persons

3 pounds chicken wings
4 quarts plus 3 tablespoons water
One 2-inch piece of ginger, thickly sliced and lightly smashed
3 scallions, white parts only, lightly smashed
3 tablespoons Asian fish sauce
1 pound asparagus, sliced crosswise 1/2 inch thick
1 pound fresh lump crabmeat
3 large egg whites, lightly beaten
1 1/2 tablespoons cornstarch
Kosher salt and freshly ground pepper
1/2 cup cilantro leaves

1
In a large pot, combine the chicken wings with 4 quarts of the water and the ginger, scallions and 2 tablespoons of the fish sauce.
2
Bring to a boil over high heat and skim.
3
Cover partially and simmer over low heat until the stock has reduced by half, about 3 hours.
4
Skim occasionally during cooking.
5
Strain the stock into a large saucepan and discard the solids.
6
Add the asparagus and crabmeat to the stock and bring to a boil over high heat.
7
Cover partially, then simmer over low heat until the asparagus is tender and the flavors come together, about 5 minutes.
8
Pour the egg whites into the soup in a slow steady stream and blend a few times so the whites cook into strands.
9
In a small bowl, stir the cornstarch with the remaining 3 tablespoons of water until smooth, then stir into the soup.
10
Simmer until the soup thickens, about 1 minute.
11
Season with the remaining 1 tablespoon of fish sauce and salt and pepper.
12
Ladle the soup into bowls, garnish generously with cilantro and serve hot.

720

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds chicken wings, 4 quarts plus 3 tablespoons water, One 2-inch piece of ginger, thickly sliced and lightly smashed, 3 scallions, white parts only, lightly smashed, and more.

Yes, Crab and Asparagus Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions