Ingredients for a Delicious Crab Soup
Mud crabs: 500g (choose fresh, lively ones)
Water spinach: 1 bunch (approximately 300g) or amaranth, jute mallow – optional
Tomatoes: 2 medium-sized (around 200g)
Shallots: 2 bulbs
Crab roe/fat (optional): adds color and richness
Seasonings: salt, broth mix, fish sauce, pepper, cooking oil
Water: 1.5 – 2 liters
Fragrant cucumber (optional): 1 piece, for added sweetness
Cooking Instructions for Crab Soup
Step 1: Prepare the mud crabs
Rinse the crabs under running water to remove any dirt.
Separate the crab shells, retaining the roe/fat (if any) in a small bowl.
Remove the gills and mouth parts, then rinse the crabs again thoroughly.
Pound or blend the crabs with a pinch of salt, then add about 1 liter of water and stir well.
Strain the crab mixture through a sieve or fine cloth to obtain the crab broth, discarding the solids.
Step 2: Prepare the vegetables and other ingredients
Water spinach (or amaranth, jute mallow): Pluck the tender tips and young leaves, rinse, and drain. If using fragrant cucumber, peel, rinse, and slice thinly.
Tomatoes: Wash, and cut into wedges.
Shallots: Peel and mince.
Step 3: Fry the crab roe/fat (if using)
Heat 1 tablespoon of cooking oil in a small pan.
Add the minced shallots and sauté until fragrant, then add the crab roe/fat and stir until cooked and a beautiful golden color. Set aside.
Step 4: Cook the crab soup
Bring the crab broth to a boil over medium heat. As the broth boils, crab curds will float to the surface. Gently scoop them out with a ladle and set aside.
Season the broth with 1 tablespoon each of salt, broth mix, and fish sauce (adjust to taste).
Add the tomatoes to the pot and cook for about 2-3 minutes until they soften and release their color.
Put in the water spinach (or other vegetables) and fragrant cucumber (if using) and simmer for another 2-3 minutes until the vegetables are tender yet still crisp.
Add the crab curds and fried roe/fat (if using) to the pot, giving it a gentle stir. Cook for another minute, then turn off the heat.
Step 5: Serve and enjoy
Ladle the crab soup into bowls and sprinkle with pepper to taste.
Serve hot with steamed rice, along with sides such as pickled garlic cloves or fermented shrimp paste for an enhanced flavor experience.
Crab soup is best enjoyed hot, making it an ideal summer dish to cool off.
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