- 6 ounces canned crabmeat
- 18 spears small white asparagus, canned and peeled
- 2 eggs, beaten
- 6 fresh cilantro stems
Directions See How It's Made
- Prepare Oriental Chicken Broth. Place in a 3 quart sauce pan.
- Drain crabmeat. Place in a sieve; rinse. Add to broth.
- Cut asparagus to borth. simmer gently, uncovered, 10 minutes.
- Beat eggs in small bowl. Slowly pur eggs into soup, stirring constantly to for egg threads.
- Spoon into soup bowls. Top each serving with cilantro sprig.