How to cook delicious and unique water spinach soup with river crab and taro for family meals

How to prepare Water Spinach and Taro Soup with Crab

• 1

  Prepare the crab

  Put the cleaned crab legs and small crabs into a blender with 20g of seasoning powder and 1 liter of water, turn on the blender until smooth.

  After blending, strain through a sieve to extract the crab juice, discarding the residue.

  

  

  
• 2

  Prepare other ingredients

  Pick the old and yellow leaves from the water spinach and rice paddy herb, discard the old stems, rinse 2 – 3 times in water for cleanliness, and break into bite-sized pieces, letting them drain.

  Peel the taro, rinse once in water, then rinse again with diluted salt water, and cut into large cubes. Place the cubed taro into a pressure cooker with 500ml of water, cover the pot, and simmer on the stove for about 10 minutes.

  If you don’t have a pressure cooker, you can boil the taro for about 30 minutes until soft.

  

  

  

  
• 3

  Cook water lily soup with taro

  Pour the blended water lily mixture into a pot, place it on the stove and cook over medium heat, stirring evenly. When you see thin smoke rising, stop stirring.

  Tip: To prevent the water lily meat from settling at the bottom of the pot, stir well at first. Once the water lily meat floats up, stop stirring to allow it to form a solid mass.

  When the water lily meat has formed a solid mass and floats up, and the water is boiling, reduce the heat and add the taro that you have taken from the pressure cooker to cook together.

  After boiling for a while, when the water boils again, add the water lily and press lightly to submerge it. Turn up the heat, season with 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, and stir gently to avoid breaking the water lily meat.

  Boil for about 5 minutes until the water lily is cooked, adjust the seasoning to taste, add the Vietnamese coriander and turn off the heat.

  

  

  

  
• 4

  Final Product

  The soup with water lily and taro has soft and sweet crab meat, crunchy water lily, and starchy taro, enhanced by fragrant Vietnamese coriander, all blended in a rich and refreshing broth.

  This soup is served during family meals, can be eaten cold with eggplant on sunny days, and on colder days it is best served hot right after cooking, either way, it is delicious and appealing.