Vietnamese Crab & Mango Soup
A light, aromatic broth with sweet mango, tender crab meat, and fragrant herbs. Ready in 20 minutes—perfect for a refreshing weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 16g
Ingredients
- 4 cups fish stock or water
- 1 medium fresh mango, peeled and cut into 1-inch cubes
- 8 oz lump crab meat, fresh or canned
- 1 tablespoon fish sauce
- 1 whole lime (juiced)
- ¼ cup fresh dill or cilantro, chopped
Instructions
- 1
Pour 4 cups of fish stock or water into a medium pot and set it over medium-high heat until small bubbles break the surface and steam rises steadily, about 5 minutes.
- 2
Add the mango cubes to the hot broth and stir gently to submerge them slightly.
- 3
Simmer for 3 minutes, stirring once or twice, so the mango begins to soften but keeps its shape.
- 4
Stir in 1 tablespoon of fish sauce, mixing it evenly throughout the broth.
- 5
Gently fold in the crab meat with a wooden spoon, being careful not to break it up into shreds—it should stay in chunks.
- 6
Heat for 2 more minutes until the crab is warmed through and you see gentle bubbles at the pot's edge.
- 7
Remove the pot from heat and pour in the juice from 1 lime, stirring once to combine.
- 8
Ladle the soup into two bowls, dividing the mango and crab evenly between them.
- 9
Scatter the chopped fresh dill or cilantro on top of each bowl as garnish.
Tools you’ll need
- medium pot (3–4 quart)
- wooden spoon
- cutting board
- sharp knife
- measuring cups and spoons
- ladle
- two soup bowls
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