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How to cook delicious and simple crab and amaranth soup at home

Amaranth crab soup is a familiar traditional dish on the Vietnamese dinner table, featuring the natural sweetness of field crabs and the light aroma of amaranth and Malabar spinach. Not only does it help cool down and purify the body, amaranth and Malabar spinach soup also adds many nutrients that are good for health. If you are looking for a way to cook delicious, easy-to-make amaranth and crab soup that retains the flavor of your hometown, check out the article below for detailed instructions on how to make it quickly and simply!

Ingredients to prepare crab soup with amaranth

To make the crab and amaranth soup more flavorful and attractive, you need to prepare the following fresh ingredients:

  • Field crab: 300–400g
  • Amaranth: 1 bunch (choose red amaranth or young green amaranth, soft leaves, not crushed).
  • Malabar spinach: 1 small bunch (green leaves, young and even, not yellowed).
  • Winter melon: 1 fruit
  • Shallots: 2-3 bulbs (peeled, chopped and fried).
  • Seasoning: Salt, fish sauce, cooking oil to taste.
Ingredients to prepare crab soup with amaranth
Ingredients to prepare crab soup with amaranth

Choose ingredients to prepare crab soup with amaranth at Kamereo:

Tips for choosing fresh ingredients:

  • Choose field crab: Choose live crabs that move quickly and have large, firm claws. Female crabs with shiny shells and large aprons often have a lot of roe, which helps the broth to be sweet, fatty, and have a distinctive aroma.
  • Choose amaranth: Prioritize young amaranth with small stems, soft leaves, and bright green or purple color. Avoid vegetables that are bruised, wilted, or have signs of worms.
  • Choose Malabar spinach: The leaves are thick, dark green, glossy and unbroken. The young bunches of herbs help the soup not be slimy when cooked and have a natural sweetness.
  • Tips for adding flavor: You can add a few slices of squash or young gourd to increase the freshness, making the crab and amaranth soup more sweet and attractive.

How to cook crab soup with amaranth and malabar spinach

The recipe for crab and amaranth soup is quite simple, just follow the steps correctly and you will have a bowl of sweet soup with the characteristic smell of field crab. Below are detailed instructions for each step from preparation to cooking, helping you make a delicious and attractive dish for the whole family.

Prepare and filter crab paste

  • Step 1: After buying the crab, wash it with diluted salt water, use a brush to scrub the shell and claws to remove mud. Separate the crab shell, take the orange-yellow crab fat and put it in a separate bowl.
  • Step 2: Put the crab body into a mortar or blender, add a little salt and filtered water to puree. Then, filter through a sieve several times to get the clear liquid, remove the residue. This step must be done carefully so that the crab water has no residue, making the soup clearer and sweeter.
  • Step 3: Pour the filtered crab water into the pot, stir well so that the crab meat does not settle to the bottom. Cook over medium heat, until the water starts to boil gently, the crab meat will gradually precipitate and float to the surface potin to pieces. When the tofu thickens, use it ladle gently scoop the crab fat into a bowl, avoiding breaking the crab paste.
Prepare and filter crab paste

Note: When boiling water wind, absolutely do not stir vigorously or use too high heat because it will cause the crab paste to break, the soup to be cloudy and lose its natural sweetness. If you want the crab paste to be more fragrant and fatty, you can fry the crab paste with shallots and mix it again when the soup is almost done.

Pick and prepare vegetables

  • Step 1: Pick off old leaves and hard stems from amaranth and Malabar spinach, then wash several times under running water to remove dirt and sand.
  • Step 2: Prepare a bowl of diluted salt water, soak vegetables for about 5-10 minutes to remove worm eggs and small insects, then remove, rinse with clean water and drain.
  • Step 3: Cut the vegetables into bite-sized pieces, set aside the amaranth and Malabar spinach. When cooking, add the amaranth first because it takes longer to cook, and add the Malabar spinach later to keep the green color and natural light viscosity.
Pick and prepare vegetables
Pick and prepare vegetables

When cooking, amaranth should be added first because it takes longer to cook, Malabar spinach should be added later to keep its green color and natural light viscosity.

Cook crab soup with vegetables

  • Step 1: Place the pot of filtered crab stock on the stove, bring to a boil gently until the crab fat floats to the surface. Use a ladle to gently push the fat to one side, creating beautiful patches.
  • Step 2: Once the water has boiled, put the damp vegetables in front, lightly hand the island lightly handed and cook for about 1-2 minutes. Then, let the vegetables blend in, wedge tastes with 1 teaspoon of salt, 1/2 tablespoon of sweet powder and 1 tablespoon of fish sauce. If you like natural sweetness, you can add a little wedge seed or atrial sauce.
  • Step 3: While waiting for the vegetables to cook, saute the shallots with cooking oil, add the crab fat and stir-fry until fragrant, then pour into the pot of soup. Stir gently to the heat.
Cook crab soup with vegetables
Cook crab soup with vegetables

Finished product

The finished bowl of crab and amaranth soup has a fresh green color of the vegetables, the golden crab fat floats evenly on the surface, the broth is clear and has an attractive aroma. When enjoying, you will feel the natural sweetness of the crab mixed with the cool flavor of amaranth and amaranth.

This soup is especially delicious when served hot with white rice, dipped in pickled eggplant or pickled vegetables. Not only does it help cool down on hot days, amaranth and crab soup is also a nutritious dish, suitable for all family members.

Attractive crab and amaranth soup
Attractive crab and amaranth soup

Kamereo – Supplier of amaranth at good price, full VAT for F&B businesses

Kamereo is an application that provides wholesale food to more than 3000+ F&B businesses, providing convenient, transparent and cost-optimized purchasing solutions. We cooperate with qualified farms, providing a source of vegetables including fresh amaranth, harvested fresh every day, ensuring consistent quality and on-time delivery.

Buy fresh amaranth at good prices at Kamereo

Besides product quality, Kamereo also helps businesses optimize the purchasing process easily through smart ordering apps and websites. With Kamereo, F&B businesses can manage multiple branches, approve orders, calculate costs and track order history in real time. In particular, every transaction has a VAT invoice fully electronic, helping F&B businesses have financial transparency and convenience in tax declaration.

Thanks to the modern cold storage system, quality control process strict and fast delivery service from midnight to early morning, Kamereo commits 99% of orders delivered on time, 98% of stock is available, bringing absolute peace of mind to kitchens, restaurants, hotels or supermarket chains. Kamereo not only provides fresh, clean amaranth at good prices, but also comprehensive supply solutions, helping businesses save time, control budgets effectively and develop sustainably in the F&B industry.

Kamereo - Supplier of amaranth at good price, full VAT for F&B businesses
Kamereo – Supplier of amaranth at good price, full VAT for F&B businesses

Conclusion

Amaranth crab soup is a rustic dish but contains a refreshing flavor and wonderful nutrition, helping to cool down and nourish the health of the whole family. With just a few simple ingredients, you can easily cook a delicious amaranth and malabar spinach soup, sweet with the taste of field crabs, standard from home. Don’t forget to visit Kamereo to choose to buy fresh amaranth, good price, fast delivery, full VAT for F&B businesses.

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I am a Content SEO Writer specializing in the culinary and F&B marketing field, passionate about uncovering the stories behind food and dining brands. My experience comes from collaborating with chefs, restaurants, cafes, and real F&B projects. I focus on consumer insights, emerging food trends, and crafting content that connects dishes, brands, and customers.View Author posts

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