Ingredients
2
tsp nuoc mam (Vietnamese fish sauce)
8
ounces fresh or canned lump crabmeat, picked over and drained
freshly ground black pepper
2
tbsp cornstarch or arrowroot, mixed with 2 tbsp cold water
1
egg, lightly beaten 1 jar (15 ounces)
white asparagus spears, cut into 1-inch sections with canning liquid reserved
1
tbsp shredded coriander
1
scallion, thinly sliced
Directions
1.
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3-quart soup pot.
3.
Reduce the heat and simmer.
4.
Meanwhile, heat the oil in a skillet.
5.
Add the shallots and garlic and stir-fry until aromatic.
6.
Add the shallots and garlic and stir-fry until aromatic.
7.
Add the crabmeat, the remaining 2 teaspoons fish sauce and black pepper to taste.
8.
Stir-fry over high heat for 1 minute.
10.
Bring the soup to a boil.
11.
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
12.
While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute.
13.
Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.
14.
Transfer the soup to a heated tureen.
15.
Sprinkle on the coriander, scallion and freshly ground black pepper.
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