Enhance Your Crab Soup with a Secret Ingredient for Extraordinary Flavor and Texture

In the sweltering summer heat, the tantalizing aroma of canh cua, a crab soup, paired with the tangy crunch of pickled eggplant, evokes the epitome of culinary delight. A perfect bowl of canh cua boasts a clear broth, its surface adorned with generous chunks of succulent crab, while the leafy greens remain vibrant and unblemished.

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Tofu crab soup is a delicious and nutritious dish. Here is how you can cook appetizing and attractive tofu crab soup:

Ingredients for cooking tofu crab soup

Ingredients: 300g tofu, 2 fresh crabs (or frozen crabs), 1 carrot, thinly sliced, 1 white radish, thinly sliced, 1 onion, chopped, 3-4 fresh bamboo shoots, cut into bite-sized pieces

Ginger, garlic, chili, finely chopped, 2-3 tomatoes, cut into wedges

Cooking oil, sesame oil, salt, sugar, pepper

Instructions: Prepare the ingredients:

Slice the tofu thinly. Remove the crab shell, clean it thoroughly, and cut the crab into small pieces. Finely chop the onion, thinly slice the carrot and white radish. Finely chop the chili, garlic, and ginger.

Stir-fry the meat and spices:

Sauté the minced garlic, ginger, and onion in a hot pan with a little oil. Add the meat and stir-fry until cooked. Season with salt, sugar, and pepper.

Cook the soup:

Bring the broth to a boil in a pot. Once the broth boils, add the carrot and white radish and cook until tender. Next, add the stir-fried meat to the pot along with the bamboo shoots and crabs. When the crabs are cooked and the meat is tender, season to taste. Finally, add the tomatoes and cook until done, then turn off the heat.

Finishing:

Before turning off the heat, add a little sesame oil for extra flavor. Sprinkle with pepper and fresh coriander. Suggestion:

Tofu crab soup is usually served hot with white rice. You can add a little coconut water to enhance the soup’s unique flavor. If you don’t like crab, you can substitute it with shrimp, fish, or other seafood according to your preference.

Avoid stirring the soup too much while cooking

Add the filtered crab juice to the pot, simmer, and do not stir. When you see the crab fat starting to float, gently tilt the pot to allow the fat to coagulate into a mass. Continue cooking for about 3 minutes over medium heat. Then add the vegetables and the fat from the crab’s shell. Gently submerge the vegetables to avoid breaking the crab fat.

Delicious crab soup

Depending on your personal preference, you can cook crab soup with jute, calabaza, water spinach, or Chinese cabbage. Fish sauce is an ingredient that helps enhance the sweetness of crab soup. If using mud crab sauce as a seasoning when cooking crab soup, the soup will be wonderfully fragrant and sweet. Otherwise, use regular fish sauce, but choose a type with a high protein content for a tastier soup.

We wish you success and enjoyment of your delicious tofu crab soup!

Frequently asked questions

First, slice the tofu thinly. Clean and cut the crabs into small pieces, removing the shell. Finely chop the onion, garlic, chili, and ginger. Slice the carrot and white radish thinly, and cut the tomatoes into wedges. If using bamboo shoots, cut them into bite-sized pieces.

Start by stir-frying the garlic, ginger, and onion in a hot pan with a little oil. Add the crab meat and stir-fry until cooked. Season with salt, sugar, and pepper. In a separate pot, bring a broth of your choice to a boil. Add the carrot and white radish to the pot and cook until tender. Then, add the stir-fried crab meat, bamboo shoots (if using), and crabs. Cook until the crabs are done and the meat is tender. Finally, add the tomatoes and cook until they are done to your liking. Turn off the heat and serve hot.

Yes! Before turning off the heat, add a drizzle of sesame oil to the soup for extra flavor and aroma. Sprinkle some freshly ground pepper and chopped fresh coriander on top. You can also add a little coconut water to enhance the soup’s unique flavor. If you want to make the dish heartier, serve it with white rice.

Absolutely! If you’re not a fan of crab, you can easily substitute it with shrimp, fish, or your favorite seafood. You can also experiment with different vegetables. Try using jute, calabaza, water spinach, or Chinese cabbage instead of or in addition to the carrot and white radish.

Avoid stirring the soup too much while cooking to prevent it from becoming cloudy. If you want to include the crab’s natural juices, add the filtered crab juice to the pot and simmer without stirring. This will allow the crab fat to coagulate, creating a delicious and attractive presentation. Enjoy your flavorful and nutritious tofu crab soup!
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