How to Make Crab and Tomato Soup Without the Fishy Taste
Ingredients:
– 500g of field crabs
– 3 tomatoes
– 2 pieces of tofu
– 300g water spinach or water mimosa
– 50g of scallions and coriander
– Crab paste/roe: extracted from field crabs
– 1-2 sour plums or green mangoes
– Seasonings: salt, pepper, sugar, fish sauce, cooking oil
– 2 shallots
Cooking Instructions:
Step 1: Prepare the Ingredients
– Clean the crabs, separate the shells, and remove the gills and mouth parts. Use a toothpick to extract the crab paste/roe and set it aside in a small bowl.
– Put the remaining crab bodies in a mortar and pestle (or use a blender) with a pinch of salt to ease the grinding process. Mix the ground crab with 1 liter of water, preferably boiled and cooled water for filtration. Stir well, then filter the crab water and discard the solids.
Step 2: Prepare the Vegetables and Tofu
– Clean and rinse the water spinach/water mimosa thoroughly and let it drain. Cut the tofu into bite-sized pieces and fry them (optional). Wash the tomatoes, and cut them into wedges.
– Wash the scallions and coriander, then chop them finely.
– Prepare the sour plum/green mango: If using sour plum, soak it in hot water and mash it to extract the juice. If using green mango, peel, and wash it.
Step 3: Cook the Crab Soup
– Boil the filtered crab water in a pot over medium heat, stirring occasionally, until the crab protein curds form. Scoop out the curds gently and set them aside to avoid breaking them.
Step 4: Sauté the Crab Paste/Roe and Tomatoes
– In a separate pan, heat 2 tablespoons of cooking oil and fry the shallots until fragrant. Add the crab paste/roe, season with salt and pepper, and cook thoroughly. Then, add the tomato wedges and cook until soft, mashing them gently to create a beautiful color.
Step 5: Complete the Soup
– Pour the sautéed crab paste/roe and tomatoes into the pot of crab water. Add the sour plum/green mango juice and season with fish sauce, salt, and sugar to taste, creating a tangy and refreshing flavor. Put in the tofu and vegetables, and simmer for 2-3 minutes until the vegetables are just cooked. Finally, add the reserved crab curds, sprinkle with scallions and coriander, and turn off the heat.
Step 6: Serve and Enjoy
– Ladle the soup into bowls, and sprinkle with pepper for extra aroma. Serve it with steamed rice, along with dishes like braised fish or boiled meat, and a side of fermented fish sauce. This crab and tomato soup has a natural sweet and sour taste, making it a delightful summer treat.
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