Asparagus and Crab Meat Soup

IJsselstein, Wednesday, 5 October 2005 03:31:42

Ingredients

For 4-5 servings

4 cups chicken broth	chicken broth
3 tsp	Nuoc mam (Vietnamese fish sauce)
1/2 teaspoon	sugar
1/4 teaspoon	Salt
1 tbsp	Vegetable Oil
6 pieces, chopped	Shallots
2 cloves, thinly sliced	Garlic
8 ounces, picked over and drained	Lump Crab meat
Fresh ground	Black Pepper
2 tbsp	Cornstarch or arrowroot
2 tablespoons water	For mixing the Cornstarch or arrowroot
1 slightly beaten	Egg
15 oz	White Asparagus Spears
1 tablespoon shredded	Coriander
1 thinly sliced, cut into 1 inch sections w/ canning liquid reserved	Scallion

Preparation

1. Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
2. Heat the oil in a skillet and add the shallots and garlic and stir-fry until fragrant.
3. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
4. Stir fry over high heat for about 1 minute then set aside Bring the soup to a boil.
5. Add the cornstarch mixture and stir gently until the soup thickens and is clear.
6. While the soup is boiling, add the egg and stir gently, continue to stir for about one minute.
7. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through.
8. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

Enjoy!

Thanks to Yeye Sagusay for sharing this recipe.

Rodelyn