Buzz
Bac Thao crab egg soup is a nutritious, easy-to-make hot soup. Join Mytour in the kitchen to learn how to cook Bac Thao crab egg soup, guaranteed to be delicious like restaurant-quality, everyone will love it
1. Ingredients
- - Quail eggs: 10 pieces
- Bac Thao eggs: 3 pieces
- Chicken eggs: 2 pieces
- Carrots: 1 piece
- Shiitake mushrooms: 15g
- Sweet corn: 1 cob
- Spring onions, shallots
- Sea crab: 1
- Chicken thighs: 500g
- Enoki mushrooms
- Cornstarch/corn flour
- Seasonings: fish sauce, salt, seasoning powder, sesame oil, ground chili, pepper
2. Necessary equipment
- Infrared stove, pot, bowl, spoon
3. Guide to cooking Bac Thao crab egg soup
- - Step 1: Prepare the crab
Clean the crab, then boil it until cooked and separate the meat. Keep the crab broth for the soup.
- - Step 2: Prepare the chicken thighs
Clean the chicken thighs with salt. Then prepare a pot of boiling water, add some slices of ginger and cleaned coriander roots to simmer with the chicken thighs. Add 1 spoon of seasoning powder and 2 shallots, cook for about 15 minutes. Then, remove the chicken thighs to cool and shred. Strain the broth to collect the liquid.
- - Step 3: Prepare the vegetables
Carrots peeled, washed, and diced. Sweet corn kernels separated, washed, and set aside. Shiitake mushrooms soaked in hot water, then finely chopped. Spring onions, shallots washed and finely chopped separately. Enoki mushrooms soaked in cold water, washed several times, then finely chopped.
- - Step 4: Prepare the eggs
Boil quail eggs for about 7 minutes, then peel them separately. Peel and cut Bac Thao eggs into pieces separately. Crack chicken eggs into a bowl, separate yolks and whites, and beat evenly.
- - Step 5: Cook the crab soup
Put chicken and crab broth into the same pot, then add carrots and shiitake mushrooms and cook for about 5 minutes. Then, add sweet corn, crab meat, and chicken thighs and cook for another 5 - 7 minutes.
Once the soup boils and the ingredients are soft, season to taste: 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and 2 teaspoons of ground pepper. Then add a mixture of 2 tablespoons of cornstarch, 1 tablespoon of corn flour dissolved in water to the soup pot and stir well.
