Asian Crab Soup with Chicken and Mustard Greens



Let’s talk about poop.

Right now I’m having a love affair with my Squatty Potty. Like every morning I wake up and weep with gratitude at owning such a genius invention. Who would have thought that just by changing the position of my legs while going #2 would automatically make my colon fall in love with me?

Seriously you guys, just do yourself a favor and Google Squatty Potty and/or Squatting While Pooping Benefits and tell me I didn’t just change your life. I’ve been into alternative colon health for months now and didn’t discover the Squatty Potty until just recently. And now other Paleo Bloggers are doing Giveaways with them. SO COOL!

Anyway, #pooptalk aside, it’s blue crab season right now on the east coast and I promised my mother we could get Maryland Style blue crabs for her birthday. They were AMAZING. So juicy and full of flavor.

We even had a ton of leftover crabs which my boyfriend and I picked for soup (more like he picked, and I ate). I’m planning on making a traditional Maryland Style Crab Soup after I finish off these Asian Crab Soup leftovers. The combination of ginger, garlic, and fish sauce, gives this dish a distinct South-East Asian taste.

Note on ingredients: When it comes to fish sauce, I strongly recommend Red Boat brand. Red Boat is made on the island of Phu Quoc in Vietnam the way fish sauce was made in the old days. The ingredients are anchovies and salt- that’s it. They just add the salted fish to wooden barrels and allow them to ferment for at least a year. The result is a delicious, pure fish sauce with a beautiful amber red color.

Most fish sauces sold in America have tons of added crap like sugar, MSG, and even wheat added to them. Red Boat is definitely more expensive than the more common brands sold at Supermarkets, but the difference in taste, not to mention healthiness, really makes it worth it.

Also, Thai basil should not be confused with regular basil. Obviously, but maybe not so obvious. Regular basil is sweeter and has a slightly different taste.  Taste of Thai sells a Thai Basil that you should be able to find in the Asian section of your local Supermarket or if not, Whole Foods sells it too.

Asian Crab Soup with Chicken and Mustard Greens

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 servings

Asian Crab Soup with Chicken and Mustard Greens


  • 2 slices bacon
  • 1 cup mushrooms, sliced
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • Pepper, to taste
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 cups mustard greens
  • 1 cup shredded cooked chicken
  • 6 cups chicken stock
  • 1 cup blue crab meat
  • 1 tbsp fish sauce
  • 1 tbsp Thai basil


  1. Cook the bacon in a sauté pan over medium heat. Reserve bacon on side and keep the fat in the pan.
  2. Add the mushrooms, salt, red pepper flakes, and pepper, and cook about 5 minutes until the mushrooms have softened.
  3. Add the minced garlic and ginger and stir in for about a minute.
  4. Next add the chicken and mustard greens. Stir everything together and keep cooking untill the greens have wilted.
  5. Now add the chicken stock, crab meat, fish sauce, and basil and simmer for about 10 minutes.
  6. Pour into serving bowls and crumble bacon on top, then serve

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