Súp Cua (Vietnamese Crab and Egg-Drop Soup)

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Bring the stock to a simmer and add corn and mushrooms; cook until tender.

Ingredients quick view

200g cooked crab meat

5 cups chicken stock

1/2 cup corn kernels

1/2 cup sliced shiitake mushrooms

6 cooked quail eggs, optional

1 egg, beaten

2 tablespoons tapioca starch mixed with water

1 tablespoon fish sauce

White pepper

Scallions and cilantro

Use fresh crab meat for the best flavor. If unavailable, canned crab can be used as a substitute.

For a richer taste, allow the broth to simmer longer with the crab meat before adding the eggs.

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