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!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Soup

Cuisine: Asian

Keyword: asian, soup

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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