Vietnamese Crab and Asparagus Soup (Sup Mang Cua)
This is a ketofied version of a classic comfort food that will warm your belly and your soul. I like to eat mine with extra thai chilis for some sass. The main swap is the xanthan gum for cornstarch – this gives you the same result without the carbs.
Servings: 4 People
Net Carbs: 1g
Ingredients
- 1 Package Ready to eat crab meat
- 1 Tsp Xanthan gum
- 2 Egg whites
- 1 Cup Chopped asparagus
- 1 Can Quail eggs
- Fish sauce To taste
- 1/4 Tsp Monk fruit golden
- White pepper To taste
Instructions
- Bring 4-5 cups of water to a boil and add 3 tablespoons granulated chicken seasoning.
- Add a package of ready to eat crab meat.
- Add 1 tsp xanthan gum into the broth and mix.
- Whisk two egg whites and slowly pour into the soup to make ribbons (tip: swirl the broth as you add the egg white). Let it cook up for 1-2 minutes.
- Add a cup of chopped asparagus.
- Add one can of quail eggs.
- Season with a dash of fish sauce, 1/4 tsp monkfruit golden, and white pepper to taste.
Nutrition
Serving: 1Cup | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 48mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g
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