Crab & Mango Soup
A bright, silky Vietnamese-inspired soup starring sweet crab and ripe mango in a savory-sweet tamarind broth. Ready in 15 minutes, no shortcuts.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 18g
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Ingredients
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- ½ tsp granulated sugar
- 8 oz lump crab meat (or canned), drained
- 1 whole ripe mango, peeled and cut into 1/2-inch cubes
- ¼ cup fresh herbs (cilantro or Thai basil, chopped)
Instructions
- 1
Bring 4 cups water to a boil in a pot over high heat, ~5 minutes.
- 2
Stir in fish sauce, tamarind paste, and sugar until dissolved, about 1 minute.
- 3
Add crab meat gently, stirring to break up any clumps. Simmer 2 minutes.
- 4
Remove from heat and fold in mango cubes—they should stay soft and bright.
- 5
Divide soup between bowls and top with cilantro or Thai basil. Serve hot.
Tools you’ll need
- large pot
- wooden spoon
- serving bowls
- knife
- cutting board
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