A typical freshwater crab soup is a combination of ingredients such as freshwater crab, coriander, and water spinach. Each ingredient is simple and easy to buy, but together they create a fantastic flavor for the dish.
Prepping the freshwater crab correctly
To clean the crab, soak it in water for about 30 minutes. Then, pour water into the crab pot, use a large sieve to cover the mouth of the pot, and shake vigorously. Repeat this shaking process about 3-4 times and change the water between each time, and the crab will release all the sand and dirt.
After cleaning the crab, separate the crab claw, gills, and crab roe from the crab body.
Separate the crab claw, gills, and crab roe
After separating the crab roe, put the crab claws and gills into a grinder and grind them into a paste. Pour the freshly ground crab mixture into a pot with about 700-800ml of water, stir well, and then strain it to remove the crab shell.
Avoid stirring too much when cooking crab soup
Pour the filtered crab broth into the pot, simmer over low heat without stirring. When you see the crab roe start to float, tilt the pot slightly to form a solid mass of roe. Continue cooking for about 3 minutes over medium heat, then add the vegetables and the roe obtained from the crab claw. Gently submerge the vegetables to avoid breaking the crab roe.
About 1 minute before turning off the heat, season the soup with a little salt and fish sauce.
Depending on personal preference, you can cook crab soup with coriander, sponge gourd, or water spinach. Fish sauce is an ingredient that gives the soup a sweet taste. If you use crab paste to season the crab soup, it will have a wonderful aroma, but if you don’t have it, you can use regular fish sauce, but it is better to choose a high-protein fish sauce for better flavor.
– Note that to make the delicious crab soup with coriander and water spinach, you should be careful at this step. Avoid cooking the soup over high heat because if you cook it over high heat, when the soup boils strongly, the crab meat may spill out. Therefore, keep the heat low, let the crab soup simmer, and when the crab meat starts to coagulate, tilt the pot so that the roe boils to one side. After 3 minutes, you can add coriander and water spinach. Finally, add the crab roe obtained from the crab claw to the soup. This way, the crab meat will coagulate without breaking apart, and it will look beautiful and enticing.
– Add salt and a little monosodium glutamate (optional) to the soup for a richer flavor. If you have crab paste, add a small spoonful, if not, skip it.
With these tips and suggestions, I hope you can cook a delicious and visually appealing bowl of crab soup!
Good luck!
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