• fresh crabs, cleaned
  • 1 jar or canned white asparagus, 350 grams
  • cornstarch, 2 tablespoons mixed with 4 tablespoons water
  • egg white of 2 eggs, beaten
  • spring onions, sliced
  • cilantro, chopped or torn
  • ground black pepper

Chicken broth
Cook the chicken to taste or when lack of time use broth cubes.

  • 1 boiling hen
  • 1 onion
  • 1 liter water
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tbsp fish sauce


  1. Place the boiling hen and onion in 1 liter of boiling water with salt and sugar. Let simmer for about 2 hours. Remove the chicken and onion and add the fish sauce.
  2. Put the crab half under water in a pan. Boil about 10 minutes. Remove the crab from the pan and let cool. Remove the gills and the pieces you do not like. Put the crabmeat in a bowl.
  3. Drain the asparagus in a colander. Wash briefly with water. Cut the asparagus into bite-sized pieces.
  4. Bring the soup to a boil. Put the crabmeat and asparagus in the soup. Bring to a boil and gently stir into the soup.
  5. Add the corn flour gradually, stirring and determine the amount of cornstarch to the thickness of the soup that you like.
  6. Pour the eggs into the soup and stir.
  7. Taste the soup and add any extra salt and sugar.
  8. Pour the soup into a bowl and garnish with spring onion, coriander and black pepper.