Prep 15 mins
Cook 15 mins
Not sure where I found this recipe, but I've had it in my files for a long time. Sounds good.
- 4 cups chicken broth
- 1 tablespoon vietnamese fish sauce (nuoc mam)
- 2 teaspoons vietnamese fish sauce (nuoc mam)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 6 shallots, chopped
- 2 garlic cloves, chopped
- 8 ounces lump crabmeat, picked over and drained (fresh or canned)
- fresh ground black pepper
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water) or 2 tablespoons arrowroot (mixed with 2 tablespoons cold water)
- 1 egg, lightly beaten
- 15 ounces white asparagus, cut into 1-inch sections with canning liquid reserved
- 1 tablespoon shredded coriander
- 1 scallion, thinly sliced
- Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
- Bring to a boil.
- Reduce the heat and simmer.
- Meanwhile, heat the oil in a skillet.
- Add the shallots and garlic and stir-fry until aromatic.
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
- Stir-fry over high heat for 1 minute.
- Set aside.
- Bring the soup to a boil.
- Add the cornstarch mixture and stir gently until the soup thickens and is clear.
- While the soup is actively boiling, add the egg and stir gently.
- Continue to stir for about 1 minute.
- Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
- Transfer the soup to a heated tureen.
- Sprinkle on the coriander, scallion and freshly ground black pepper.
this is heartier than the other soup by the same name. i really like the combo of asparagus and crab.zwt9