Crabmeat and Asparagus Soup

Crabmeat and Asparagus Soup

7
Victoria M.H. 2

"It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor."

Ingredients

55 m {{adjustedServings}} servings 100 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

7
  1. 8 Ratings

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It's not the same recipe to make the original and authentic crab and asparagus soup. its missing corn starch to have the consistency and thickness and theres no tofu or soysauce in it.

Sounded good, wouldn't make again. Couldn't get anyone in my family to eat this.

I don't think this recipe is close to the authentic Vietnamese Crabmeat and Asparagus soup and this is why it didnt turn out as I expected!