Sup Asparagus Kepiting
Indonesian Crab and Asparagus Soup
A classic Chinese-Indonesian style thick and silky soup featuring tender asparagus and delicate crab meat. This restaurant-quality soup is a popular and elegant starter.
🧂 Ingredients
- 300 g Fresh asparagus
- 200 g Cooked crab meat
- 1 L Chicken stock
- 2 Egg whites
- 3 tbsp Cornstarch
- 1 tsp Sesame oil
- 0.5 tsp White pepper
- to taste Salt
👨🍳 Instructions
- 1
Prepare the asparagus: Trim the tough woody ends from the asparagus spears. Slice the spears diagonally into approximately 1-inch (2.5 cm) pieces. If you reserved some tips for garnish, set them aside. Set the remaining asparagus pieces aside.
⏱️ 5 minutes - 2
Simmer the asparagus: Pour the chicken stock into a medium saucepan and bring it to a gentle simmer over medium-high heat. Add the prepared asparagus pieces (not the reserved tips, if using). Cook for about 5-7 minutes, or until the asparagus is tender-crisp and bright green. Do not overcook.
⏱️ 7 minutes - 3
Add crab and seasoning: Gently stir in the flaked crab meat and the white pepper. Let it heat through for about 2 minutes. Taste the broth and season with salt if needed. Remember that the crab and stock may already be salty.
⏱️ 2 minutes - 4
Thicken the soup: Give the cornstarch slurry a quick stir to ensure it's smooth. Gradually pour the slurry into the simmering soup while stirring constantly. Continue to stir until the soup thickens to your desired consistency, which should be noticeably thicker but still pourable, about 1-2 minutes.
⏱️ 2 minutes - 5
Incorporate egg whites: Reduce the heat to low. While stirring the soup in a circular motion, slowly drizzle the lightly beaten egg whites into the pot. The egg whites will cook into delicate ribbons. Stir gently for about 30 seconds until the egg whites are fully cooked and dispersed.
⏱️ 1 minute - 6
Finish and serve: Stir in the optional sesame oil for added aroma. Ladle the hot soup into serving bowls. If you reserved asparagus tips, you can briefly blanch them and use them as a garnish. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓For a restaurant-style silky texture, ensure you stir the soup constantly when adding the cornstarch slurry and egg whites.
- ✓Adjust the amount of cornstarch to achieve your preferred soup thickness.
- ✓This soup is best enjoyed fresh as a starter or light meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken Variation: Substitute shredded cooked chicken for the crab meat.
- Vegetarian Option: Omit crab and use vegetable stock. Consider adding finely diced firm tofu for texture.
- No Egg Variation: Simply omit the egg whites for a lighter soup.