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Springtime calls for garden-fresh ingredients to brighten our tables and tummies, and Cate’s version of this Vietnamese soup is simultaneously light and hearty with a mild egg-drop style broth and tasty chunks of sweet crab and vibrant asparagus. Krysta, Recipe Hunter

Krysta Voskowsky

THE RECIPE

Vietnamese Crab and Asparagus Soup

Soup that screams of spring

Spring is finally arriving and winter is on its way out, but that doesn’t mean we have to give up on substantial soups as a delicious meal option. Departing from the traditional sweet, sour, salty and spicy flavor spectrum Vietnamese dishes are known for, Cate takes a fresh approach using the Chinese-style egg-drop technique, swirling mild broth with wisps of egg. To add body and variety, she’s incorporated hearty chunks of crab meat, sauteed garlic and shallots, and spears of in-season asparagus. This unique, healthful soup, inspired by its French colonial origins, is a perfect addition to your gluten free spring repertoire.

THE CHEF

Cate Alexandra

Food Writer & Photographer

Cate Alexandra from Girl Cooks World

Variety is the spice of life and every meal is an opportunity to try something new. All of my recipes are gluten free, and many of them are vegetarian, vegan and/or paleo.

Hailing from sunny Honolulu, Cate is a writer, photographer, blogger and adventurer. Creator of Girl Cooks World, she shares her travel-inspired, original, and satisfying recipes with us, and proves to be a superhero for those on wheat-free diets. Brave in the face of any culinary escapade, she tackles cooking and eating gluten free with an artful flare, adding to the challenge by taking her skills global. Cate travels to faraway places (sometimes by plane, sometimes by saucepan) gathering tasty multicultural inspirations along the way, crafting creative mouthwatering solutions for gluten free cooks of any skill level. In our opinion, the best way to describe Cate is that she’s an “eternal culinary optimist”, fully appreciating the priceless value of the perfect chocolate cupcake and an expedition into the beautiful (flavorful) unknown.


Head over to Girl Cooks World and say hello to Cate on Facebook and Pinterest.

THE TIP

How to Trim Asparagus

With bunches of bright green asparagus in season during the spring, this is the perfect time to use this fresh green vegetable in your recipes. Whether you like the thick, hearty stalks or trim and thin spears, here’s how to quickly trim an entire bunch of asparagus:

Take one spear of asparagus and hold the ends with each hand. Bend the spear until it snaps – it will naturally break where the woody part ends and the tender part begins. Line up the top of the spear with the rest of the bunch and cut to remove all of the ends.

Since asparagus is typically bundled with spears of the same size and tenderness, you can figure out where to trim by just snapping one stalk. Then, use that as a guide to cut through the rest and you’re ready to steam, saute, or roast the asparagus for all of your spring dishes.