Crab and Asparagus Soup with Green Onions and Cilantro

This is adapted from a recipe by Chefs David and Anne Gingrass. Excellent taste with very little effort!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  peanut oil
• 1⁄2 cup shallot, peeled and sliced into thin rings
• 1⁄2 lb  picked  dungeness crabmeat
• 4  cups low sodium chicken broth
• 1  lb asparagus, thick ends removed and cut into 1/4 inch pieces
• 2  eggs, beaten
• 1  tablespoon fish sauce, to taste
• 1  tablespoon soy sauce, to taste
•  white pepper
• 1  tablespoon cornstarch
• 1  tablespoon  cold water
• 3  tablespoons  chopped cilantro
• 3  tablespoons  thinly sliced scallions

Directions

1. Sweat the shallots in the oil over medium heat until translucent.
2. Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
3. Add the chicken stock and bring to a boil.
4. Slowly pour the eggs in while stirring gently.
5. Combine the corn starch and water in a small bowl and mix thoroughly.
6. Pour into the boiling soup while stirring and cook for five minutes.
7. Remove from the heat and add the soy sauce, fish sauce and white pepper.
8. Ladle into bowls and garnish with cilantro and scallions.
9. Serve immediately.