Crab Soup
A quick and comforting soup with crab meat, shrimp, and a silky egg ribbon, finished with fresh bean sprouts, cilantro, and a squeeze of lime.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 24g
Ingredients
- 8 oz crab meat
- 4 oz shrimp
- 4 cups chicken broth
- 2 eggs
- 1 cup bean sprouts
- ¼ cup cilantro
Instructions
- 1
In a pot, bring 4 cups chicken broth to a boil over high heat. Add 8 oz crab meat and 4 oz shrimp, reduce to medium, and simmer until shrimp are pink and cooked through, about 5 minutes.
- 2
In a small bowl, beat 2 eggs. While the soup is simmering, slowly drizzle the eggs into the pot in a thin stream, stirring gently with a fork to create silky ribbons, about 1 minute.
- 3
Season with salt and pepper to taste. Ladle the soup into bowls and top each with 1 cup bean sprouts and 0.25 cup cilantro. Serve with lime wedges if you have them.
Tools you’ll need
- pot
- small bowl
- fork
- ladle
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