Asian Asparagus And Crab Soup Recipe

  1. In a 5- to 6-qt pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil.
  2. Add in rice sticks, cover, reduce heat to medium, and cook for 3 min (1 minute for capellini).
  3. Stir in asparagus, mushrooms, and cilantro.
  4. Cook till asparagus is tender-crisp to bite, about 3 min.
  5. Stir in crab and lemon juice.
  6. Add in warm sauce to taste; cook till crab is warm, about 1 minute.
  7. Ladle into bowls.
  8. This recipe yields about 3 qts; 6 servings.
  9. Comments: Susan Romaine of Santa Barbara shares this recipe.
  10. Instead of the Chinese five spice, you can use equal parts grnd cinnamon, grnd cloves, grnd ginger, and anise seed - 1/4 tsp.
  11. total.
  12. To break rice sticks into bite-size lengths, place in a plastic food bag.

fresh ginger, oyster sauce, spice, capellini pasta, oyster, fresh cilantro, shrimp, lemon juice, warm sauce

Taken from cookeatshare.com/recipes/asian-asparagus-and-crab-soup-70117 (may not work)

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