Crab and Asparagus Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

The French introduced asparagus to Vietnam; the Vietnamese call it ‘Western Bamboo’


  • 500 ml (16fl oz) chicken stock
  • ½ teaspoon brown sugar
  • 1-2 tablespoons fish sauce
  • Salt
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 5 shallots, chopped
  • Freshly ground black pepper
  • 1 egg, lightly beaten
  • 225 g (8oz) cooked white crabmeat
  • 450 g (1lb) cooked asparagus tips, chopped into 2.5 cm (1 inch) chunks, plus a little of the cooking liquid
  • Chopped fresh coriander and/or a little finely chopped spring onion, to garnish


In a large pan, bring the stock, sugar and most of the fish sauce to a boil. Season with salt and simmer for a few minutes.

Meanwhile, heat the oil and stir-fry the garlic and shallots for about 5 minutes, until they are soft. Lift out, drain and add to the stock together with the remaining fish sauce and black pepper to season. Bring it to the boil, then lower the heat and add the egg. Stir gently and cook for a minute.

Pop in the crabmeat and the asparagus with a little of its cooking liquid. Cook gently until thoroughly warmed. Sprinkle with coriander and/or spring onion, and a twist of black pepper.