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Fish maw soup in a bowl with vinegar and a spoon
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5 from 10 votes

Fish Maw Soup

Gather your family round this Lunar New Year with our tried-and-true Fish Maw Soup! Truly nourishing and light, it's the perfect soup for every occasion!
Prep Time4 hrs
Cook Time40 mins
Total Time4 hrs 40 mins
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian, Cantonese, Chinese, Vietnamese
Servings: 8
Author: Jeannette


  • 3 L chicken stock
  • 100 g fried fish maw (we get it from our local Asian supermarket)
  • 500 g frozen crab meat (thawed)
  • 3 eggs
  • 3/4 tbsp salt (or to taste)
  • 1 1/2 tbsp chicken bouillon powder
  • 5 tbsp potato starch
  • 3/4 cup water


  • On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.
  • On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.
  • Bring your chicken stock to boil then add the fish maw and crab meat. Give it a stir and season with salt and chicken bouillon powder.
  • Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use chopsticks or a spoon to stir until it becomes runny with no clumps.
  • Slowly pour the slurry into the soup on a low heat and continually stir.
  • Gently beat the eggs until combined and turn the heat down to low.
  • Slowly pour the egg mix in large rings on the soup’s surface then let it sit for 30 seconds to cook before stirring the eggs in. 
  • Gather the family around and serve hot!