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Crab & Asparagus Soup with Galanga
Similar to ginger in appearance and a member of the ginger plant family. Galanga is used primarily as an Asian or Indian dish. Although it looks like ginger, it varies in flavor from ginger, providing a spicy or peppery taste that may resemble a mild mustard flavor. Galanga root has a dense white-textured flesh that can be fairly hard to slice with a knife when preparing it as a seasoning in curry pastes, soups and other food dishes. To soften the root, it can be pounded or softened by soaking in hot water for a half hour. To store, keep the root dry by placing it in an airtight container. Galanga is available as either “Greater” or “Lesser” Galanga, so if it is labeled as such, the Lesser is the hotter or spicier flavored of the two root varieties.
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- 6 oz. Pasteurized Crab Meat
- 18 White Asparagus Spears (cut in 1/2" pieces)
- 2 Eggs, beaten
- 2 Tbsp. Cilantro, chopped
- 6 cups Chicken Broth (Kitchen Basics)
- 2 Green Onions, sliced fine
- 2 Fresh Galanga Root, peeled, 1/4" slices
- 1 Tbsp. Lemon Grass, minced
- 1 tsp. Thai Red Chiles, minced
- 1 tsp. Sesame Oil
- In a soup pot, sauté Green Onion, Galanga, Lemon Grass and Chiles in Sesame Oil for 2 to 3 minutes.
- Add Chicken Broth and simmer one hour.
- Remove slices of Galanga, mash to a paste and add back to broth.
- Bring broth to a hard simmer and add beaten egg, stirring constantly to shred eggs & make garnish-like pieces.
- Reduce to a gentle simmer and add Crab and Asparagus.
- Simmer 15 minutes longer.
- Season with Salt if needed and add Cilantro to soup just before service.
Nino Salvaggio http://www.ninosalvaggio.com/