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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
On cold rainy days, gathering around with the family over a simple meal and a hot bowl of crab soup with malabar spinach is heartwarming. The soup has a sweet and cool flavor, rich and fatty from the crab paste, making it not only delicious but also good for health. Let’s join Tastetutorial.com into the kitchen to make this soup right away!
Ingredients for Crab Soup with Malabar Spinach For 4 people
Freshwater crab 200 gr (ground) Malabar spinach 300 gr Loofah 2 pieces Seasoning/ salt A little Fish sauce A little
How to choose fresh ingredients
Suggestions for where to buy prepared crab
- You can buy prepared crab at traditional markets, supermarkets, stores in the Tastetutorial.com system, or more conveniently online at bachhoaxanh.com.
- If buying at the market, you should choose live crabs for the seller to grind on-site, or if buying packaged ones at stores, supermarkets, be sure to check the packaging date!
How to choose fresh sponge gourd
- Good sponge gourds will feel heavy and firm in your hand, with fresh stems and no dark blemishes on the skin.
- Avoid buying those that feel unexpectedly light, as they are often hollow inside and not tasty.
- Do not buy sponge gourds that are soft, have broken skin, or wilted stems, as these may be overripe or damaged during transportation.
How to choose fresh jute leaves
- Choose young jute leaves with many shoots to make the dish more flavorful when cooked.
- Avoid selecting jute with overly large, long stems as the leaves will be old and the soup will not be tasty.
- Additionally, buy jute leaves at reputable stores or supermarkets to ensure safety when using.
How to prepare Crab Soup with Jute Leaves and Sponge Gourd
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Prepare the ingredients
Put the ground crab into a large bowl with 500ml of water and 1/2 teaspoon of salt, then stir well. When the crab settles, gently pour the water from the top into another bowl for use.
Tip: If the amount of crab water collected is not enough to cook the soup, you can add more water to filter and pour again!Peel the gourd, wash it clean, cut it in half, and then continue to slice it diagonally. Pick the leaves of the malabar spinach, wash it clean, and let it drain.
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Cook the soup
Place a pot on the stove, add the filtered crab water, and bring it to a boil. When the crab foam rises to the surface, reduce the heat to low. Use a ladle to scoop the crab foam to one side, leaving space for the other ingredients to be added, avoiding breaking the foam.
Next, add the gourd; when the gourd is nearly cooked, add the malabar spinach, season with a little fish sauce and seasoning to taste, then turn off the heat.
Tip: Malabar spinach cooks quickly and releases mucilage, so you shouldn’t cook it for too long.
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Final Product
Hot and flavorful crab soup with malabar spinach and loofah, tasting sweet and rich, with the creamy flavor of crab meat blended with the tender and fragrant malabar spinach and loofah, deliciously sweet.
The soup will taste even better if you add a little shrimp paste, served with white rice, boiled pork, and pickled eggplant, then it’s just perfect!
It is not too difficult to make a delicious, fragrant, and rich water spinach crab soup for the whole family to enjoy. Tastetutorial.com wishes you success with the recipe guide above!
