Súp Cua Trứng is a classic Chinese soup that is beloved for its rich seafood flavor and soft, cloud-like egg drops. This light and comforting soup features sweet crab meat and whipped eggs simmered in a savory broth. The star of the show is the egg drops – fluffy dollops of egg that are “dropped” into the hot broth to cook. You can expect Crab Egg Drop Soup to have a wonderfully aromatic broth that is both briny from the crab and savory from the broth. The egg drops add a luxurious, velvety element to each spoonful. This soup makes a fantastic starter for a Chinese-inspired meal.
Why Do People Like Súp Cua Trứng
There are a few reasons why súp cua trứng (crab and egg soup) is a popular dish in Vietnam:
- Flavor – The broth has a rich, savory seafood flavor from the crab meat and shells. The egg adds creaminess and richness. The combination of crab, egg, and broth is very tasty.
- Texture – The soft, silky egg contrasts nicely with the crab meat. The additions of crunchy bean sprouts and fresh herbs like cilantro and green onions also provide texture.
- Nutritious – Crab is a lean source of protein. Eggs are also protein-rich and contain vitamins and minerals. The broth is nourishing as well. So the soup can be a healthy and satisfying meal.
- Cooling – Vietnamese soups are considered cooling foods, thought to balance out hot and spicy foods. Súp cua trứng is a good choice during hot weather or with spicy dishes.
- Versatile – The soup can be eaten on its own or with rice or bread. It works for any meal too – breakfast, lunch or dinner.
- Comforting – Warm broth, soft egg, and fresh herbs are comforting to eat. The soup has a soothing, feel-good factor.
- Easy to make – While some versions are complex, basic súp cua trứng has simple ingredients and preparation suitable for everyday meals.
Ingredients For Súp Cua Trứng
For the crab meat, fresh lump or jumbo lump crab is ideal. It has the best flavor and texture. However, canned crab meat works well too – just make sure to drain it thoroughly before using.
The broth is traditionally made using chicken broth, though seafood or vegetarian broth also pair nicely with the crab. Light, clear broths work best to keep the flavor clean and let the crab shine.
Other ingredients that enhance the flavor include:
- Ginger – adds warmth and brightness
- Garlic – provides aromatic foundation
- Green onions – contributes fresh, grassy notes
- Soy sauce – builds savory umami flavors
- Rice wine vinegar – brings mild acidity to balance flavors
- Salt and white pepper – season to taste
Equipment For Cooking Soup
Crab Egg Drop Soup comes together quickly, so you don’t need much special equipment.
- A large pot with high sides is ideal to contain splattering broth when adding the egg drops. A 4-quart stockpot or Dutch oven works perfectly.
- A slotted spoon or mesh strainer makes it easy to remove the crab meat from the broth as it simmers.
- A whisk or fork is useful for gently drizzling the beaten egg into the broth.
Prepare Ingredients To Cook Soup
If using fresh crab, remove the meat from the shells first. Give the shells a rough chop and simmer in the broth for 30 minutes to infuse flavor. Discard shells before adding the crab meat.
For canned crab, simply drain it well in a colander and pick through the meat to remove any stray shell fragments.
Bring the broth to a bare simmer in a pot. The gentle heat helps the egg drops form nicely. Boiling broth can cause the egg to overcook and turn rubbery.
Beat the eggs just until blended, without whipping in air. You want a thin, liquid consistency to form elegant drops in the soup. Err on the less whipped side.
How To Make Súp Cua Trứng?
There are a few tricks to getting perfect egg drops:
- Use eggs straight from the fridge for the best results. Cold eggs hold their shape better when hitting the hot broth.
- Gently drizzle the eggs into the simmering broth in a thin stream. Don’t dump in big blobs.
- Stir the soup in a circular direction after adding the egg to keep the drops separated.
- Let the drops cook 1-2 minutes until set but still soft and pillowy.
To prevent overcooking the crab, add it during the last 3-4 minutes of simmering. This warms it through without making it tough. Add soy sauce, vinegar, and other seasonings gradually. Taste frequently and adjust until the flavors pop. The broth should taste balanced, savory, and full-bodied.
Serving Súp Cua Trứng
Crab Egg Drop Soup tastes wonderful piping hot, at about 145°F. The heat allows the flavors to shine and the egg drops to stay silky.
Garnish with a sprinkle of green onions and a dash of white pepper. Both provide color and reinforce the soup’s aromatic qualities.
Leftovers will keep 3-4 days refrigerated. The egg drops may weep a bit, but the flavors continue improving. Gently reheat leftovers on the stovetop, stirring often.
Tips and Variations Súp Cua Trứng
- Simmer crab shells, garlic, ginger, and green onions in the broth for 30+ minutes to extract maximum flavor
- Add shiitake mushrooms, bok choy, or bamboo shoots for extra veggies
- For spice, stir in chili oil or red pepper flakes with the crab
- Substitute shrimp, scallops, or smoked fish for different seafood flavors
- Swirl in beaten egg whites instead of whole eggs for an even silkier texture
- Drizzle with sesame oil and top with cilantro before serving.
FAQs
Is Crab Egg Drop Soup a complete meal?
While delicious on its own, crab egg drop soup makes a great starter. Round it out with side dishes like rice, sautéed greens, or a salad for a heartier meal.
What other kinds of soup can I make using similar ingredients?
The egg drop technique works beautifully in hot and sour soup, wonton soup, or chicken noodle soup. You can also make egg drop soup using only broth and eggs.
Is there a vegan version of Crab Egg Drop Soup?
Absolutely! Omit the crab and use mushrooms or tofu along with vegetable or mushroom broth. Follow the same method for the egg drops.
Conclusion: Súp Cua Trứng
Crab Egg Drop Soup is the ultimate comforting soup that comes together in a flash. The secret is taking the time to make a flavorful seafood broth and gently pouring in egg ribbons at the end. Savor this restaurant classic at home for a soul-warming meal anytime. Looking for more flavorful soup recipes? Check out our collection of Chinese soup favorites.
How to Make Súp Cua Trứng (Crab Egg Drop Soup)
Notes
- For a richer flavored soup, you can use homemade chicken stock instead of store-bought.
- You can customize the vegetables by adding other chopped vegetables like carrots, mushrooms, or baby corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the egg drop soup may lose some of its fluffy texture upon reheating.
Ingredients
- • 250 grams crab meat (or 1 whole Dungeness crab, cooked and picked)
- • 7 cups chicken stock
- • 2 large eggs
- • 2 stalks green onions, sliced
- • 3/4 teaspoon chicken bouillon
- • 1/4 teaspoon salt
- • 3/4 teaspoon black pepper
- • 1 1/4 teaspoons sugar
- • 1 tablespoon tapioca flour (optional, for thickening)
- • 2 tablespoons water (for tapioca slurry, if using)
Instructions
- Prepare the Crabmeat: If using whole crab, steam or boil it until cooked through. Let cool slightly, then crack open and remove all the meat from the claws, body, and legs. Alternatively, you can use pre-picked crabmeat for convenience.
- Make the Broth: Bring chicken or vegetable stock to a boil in a large pot. Reduce heat to medium-low.
- Season the Broth: Add chicken bouillon, salt, pepper, and sugar to the simmering broth. Taste and adjust seasonings as desired.
- Add Crabmeat: Gently stir the crabmeat into the simmering broth. Be careful not to break up the crab pieces too much.
- Thicken the Soup (Optional): In a small bowl, whisk together cornstarch and water to make a slurry. Slowly drizzle the slurry into the pot while stirring constantly, until the soup reaches your desired thickness.
- Prepare the Egg Drop: In a separate bowl, whisk together the eggs until well beaten.
- Create Egg Ribbons: With the soup simmering gently, slowly pour the beaten eggs into the pot in a thin stream while constantly stirring the broth in a circular motion. This will create delicate egg ribbons.
- Garnish and Serve: Remove the soup from heat and stir in chopped green onions. Serve immediately while hot.
Nutrition Facts
How to Make Súp Cua Trứng (Crab Egg Drop Soup)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 3 | 15% | |
| Trans Fat 0 | ||
| Cholesterol 300mg | 100% | |
| Sodium 1200mg | 50% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 2 | 8% | |
| Sugars 7 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!