HOW TO MAKE VIETNAMESE EGG DROP CRAB SOUP | SÚP CUA
Vietnamese egg drop crab soup is a popular contender at party dinners and weddings. A variation of an egg drop soup is more often than not the opening course of an 8-course meal at a handful of Asian restaurants.
My egg drop soup uses crab meat—you can use pre-packaged crab meat or if you’re feeling fancy, you can use fresh crab meat. Either will work. Because this is a “quick & easy” recipe, I used pre-packaged crab meat.
The trickiest ingredient to find, in my opinion, is the vegetables. That sentence sounds odd… let me explain. Like the crab meat, you can use either pre-packaged, frozen vegetables. Or you can use fresh vegetables. If you’re going the pre-packaged route, make sure the mix doesn’t include green beans. Most frozen vegetable mixes I’ve come across have green beans, so I usually use fresh vegetables when making this soup. The only brand I could find without green beans is McCain. There’s really no special reason why you don’t want green beans in this soup… it’s just how I’ve always made it. If you’re a fan of green beans, you can go ahead and ignore this paragraph. The same can also be said about the other vegetables in this recipe as well—if you’re not a fan, don’t include it. Do make sure to include some vegetables though!
If you have all of the ingredients ready to go, this soup should take less than an hour altogether to prepare and make.
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2 comments
This was fantastic! And so like the traditional soup our Thai exchange student made us. A few changes I’d make: add either fresh grated or some other form of ginger cut back on the sodium by either using a lower sodium broth or low sodium soy sauce. I’m going to try it with vegetable broth sometime too.
Hi Arpita! Glad you enjoyed this soup! The sodium amount is going to vary depending on each person’s preference, so add or subtract whatever tastes good to you 🙂 I typically use soup bases rather than broths, but I think a vegetable broth would work just as well—try it and let me know! In Vietnamese cuisine, larger ginger slices are commonly used for seafood recipes because ginger tends to minimize “fishy” tastes. But definitely cut the ginger however you’d like! My kids actually remove all of the ginger from their bowls when they eat this soup!