How to Make Delicious Crab and Malabar Spinach Soup

Crab and Malabar spinach soup is a simple, yet flavorful dish commonly enjoyed in Vietnamese households. With its refreshing and nutritious qualities, this soup not only helps to cool you down but also provides high nutritional value. This article will guide you through the steps to make a delicious and authentic crab and Malabar spinach soup at home.

Ingredients

To prepare crab and Malabar spinach soup, you will need the following ingredients:

• Malabar spinach: 300 – 500g (depending on the number of servings)
• Water spinach: 300 – 500g (depending on the number of servings)
• Freshwater crab: 1kg
• Luffa: 1 fruit
• Seasonings: Salt, MSG, fish sauce, 1 small spoonful of shrimp paste
• Shallots, garlic, chili

Fresh ingredients are key to making this soup appealing.

Detailed Instructions for Making Crab and Malabar Spinach Soup

Step 1: Preparing the Crab

Choosing and preparing the crab is crucial for achieving the soup’s distinctive flavor. Select live freshwater crabs that are intact, with no broken legs or claws. After purchasing, follow these steps:

1. Soak the crabs in clean water for about 30 minutes to remove any mud.
2. Rinse the crabs thoroughly, separate the carapace and abdomen, and place the crab roe in a separate bowl.
3. Pound or blend the crab bodies with a little salt and strain the mixture to obtain the crab juice.

Note: The crab juice should be strained thoroughly to ensure the soup is smooth and free of sediment.

Step 2: Preparing the Vegetables and Luffa

• Malabar spinach and water spinach: Remove tough stems, wash thoroughly, and soak in a light salt solution for about 20 minutes to ensure cleanliness. Drain, rinse again, and chop into bite-sized pieces.
• Luffa: Peel the skin, wash, and cut into bite-sized pieces. If your family doesn’t like luffa, you can substitute it with young bottle gourd.

Carefully preparing the vegetables and luffa ensures a tasty and safe dish.

Step 3: Cooking the Crab Soup

1. Pour the strained crab juice into a pot and heat over low heat. As it begins to simmer gently, the crab meat will start to coagulate. Use a ladle to gently skim the coagulated crab meat to create an attractive layer of crab roe on the surface.
2. Add the luffa and cook for about 3 minutes, then add the Malabar spinach and water spinach. Cook for another 1-2 minutes before turning off the heat. Keep the lid off while cooking to maintain the vibrant green color of the vegetables.
3. Finally, add the crab roe from the carapace to the pot to enhance the richness of the soup.

Step 4: Sautéing Shallots and Garlic

To make the soup even more appealing, sauté shallots, garlic, and a few slices of chili in hot oil. Drizzle this mixture over the soup just before serving. The golden-fried shallots and garlic will enhance the soup’s distinctive aroma.

Conclusion

Making crab and Malabar spinach soup is not complicated if you follow the detailed instructions provided above. This soup is not only delicious but also packed with nutrients, making it perfect for a summer family meal. Give it a try and let your family enjoy this delightful dish!

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