Vietnamese Crab Soup
A bright, aromatic crab soup with ginger, garlic, and tomato in a savory broth. Ready in 25 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 4
- Calories
- 158
- Protein
- 28g
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Ingredients
- 1 lb crab meat (lump or backfin)
- 6 cups chicken or seafood broth
- 2 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 2 tbsp fish sauce
- 3 whole scallions, sliced
Instructions
- 1
Heat oil in a large pot over medium. Add ginger and garlic; cook until fragrant, 90 seconds.
- 2
Pour broth into the pot and bring to a gentle boil over medium-high heat.
- 3
Add diced tomato and fish sauce. Simmer uncovered for 5 minutes.
- 4
Stir in crab meat gently and simmer until heated through, 3 minutes.
- 5
Taste and adjust fish sauce. Ladle into bowls and top with sliced scallions.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- ladle
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