A savory crab soup recipe, noted as an 'oldie but a goodie'. The creator mentions sensitivity to onions and suggests enjoying it with crispy bread or alone. This recipe is also confirmed to be Gluten-Free.
1. Prepare ingredients, set stove on Medium high.
2. Add aromatics (onion, garlic, ginger) to pot and saute until fragrant (3-4 mins).
3. Add in the chopped carrots and saute for another 2 mins.
4. Add enough water to cover the veggies, and then double it! There’s no specific measurement, it depends on your pot.
5. Season with salt, 1 tbsp fish sauce, 1 tbsp soy sauce, and sugar.
6. Bring it to a rolling boil and add in the mushrooms.
7. Bring down the heat to low-medium and let it simmer for another 5mins or until carrots are slightly tender.
8. Add in the crab and stir in the whisked eggs. Be mindful to stir and add the egg slowly so it creates nice streaks!
9. Season again to taste, and serve hot.
