Crab Soup with Mango

Bring the water to a boil and add the sea salt. Put the edible crab in, bring to the boil briefly and leave to infuse for 20 minutes. Open the crab, remove the meat and set the corail (roe) aside. Peel the mango and cut into bite-sized pieces. Stir the potato starch in a small bowl with about 150 ml of chicken soup. Add the soy sauce, oyster sauce, and salt, and season with vinegar if desired. Bring the remaining chicken soup to a boil and stir in starch and mango pieces. Stir well and simmer for about 10 minutes. Finally, add the crab meat as well as the corail and heat just briefly. Divide the soup into bowls and garnish with coriander greens.

Preparation Tip:

In Vietnam, the edible crab is also served undressed and merely chopped into smaller pieces. Admittedly, this requires some dexterity when eating. Served with rice and vegetables, this delicate soup becomes a veritable main course.

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