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.

Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

Soup for the soul!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Soup
Cuisine: Asian
Keyword: asian, soup
Servings: 4 People
Net Carbs: 1g


  • 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


  • 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.


Serving: 1Cup | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 48mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!

You Might Also Like