Crab And Asparagus Soup (Xup Mang Cua)

1. Prepare Oriental Chicken Broth. Place in a 3 quart sauce pan.

2. Drain crabmeat. Place in a sieve; rinse. Add to broth.

3. Cut asparagus to borth. simmer gently, uncovered, 10 minutes.

4. Beat eggs in small bowl. Slowly pur eggs into soup, stirring constantly to for egg threads.

5. Spoon into soup bowls. Top each serving with cilantro sprig.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	10.36 g
Protein	46.22 g
Carbohydrates	0.72 g
Energy	294.3 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0769 g
Water	209.6 g
Aspartic acid	1.329 g
Calcium, Ca	256.6 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Niacin	1.945 mg
Vitamin A, RAE	211 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.82 g
Riboflavin	0.712 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.027 g
Glutamic acid	1.673 g
Sodium, Na	257.6 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2265 g
Total lipid (fat)	10.36 g
Manganese, Mn	0.028 mg
Proline	0.512 g
Fatty acids, total saturated 16:0	2.384 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	404.3 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	0.37 g
Serine	0.971 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	0.8705 g
Fatty acids, total saturated 20:4 undifferentiated	0.2764 g
Vitamin B-6	0.374 mg
Selenium, Se	59.26 g
Ash	3.1 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	3.5351 g
Pantothenic acid	1.533 mg
Phenylalanine	0.68 g
Copper, Cu	0.497 mg
Betaine	0.3 mg
Thiamin	0.244 mg
Retinol	211 g
Methionine	0.38 g
Iron, Fe	4.13 mg
Carbohydrate, by difference	0.72 g
Phosphorus, P	504 mg
Folate, total	72.5 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.004 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Alanine	0.735 g
Cholesterol	457 mg
Valine	0.858 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	1.6111 g
Glycine	0.432 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.0364 g
Zinc, Zn	2.99 mg
Isoleucine	0.671 g
Tocopherol, delta	0.06 mg
Fatty acids, total polyunsaturated	2.2 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.086 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	710 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0274 g
Folate, DFE	72.5 g
Tryptophan	0.167 g
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	0.499 g
Vitamin B-12	2.59 g
Vitamin K (phylloquinone)	0.47 g
Fatty acids, total saturated	3.3419 g
Histidine	0.309 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	3.8076 g
Threonine	0.556 g
Folate, food	72.5 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.9 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1141 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	46 mg
Lysine	0.912 g
Potassium, K	529 mg
Cystine	0.272 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	2	143	0.72	9.51
Crabmeat	6 ounces	151.3	0	0.85
white asparagus	18 spears	0	0	0
cilantro stem	6	151.3	0	0.85