Ingredients Jump to Instructions ↓

  1. 4 cups Chicken broth

  2. 1 tablespoon Plus 2 teaspoons nuoc mam (Vietnamese fish sauce)

  3. teaspoon Sugar

  4. teaspoon Salt

  5. 1 tablespoon Vegetable oil

  6. 6 Shallots, chopped

  7. 2 Garlic cloves, chopped

  8. 8 ounces Fresh or canned lump crab meat, picked over and drained

  9. Freshly ground black pepper

  10. 2 tablespoons Cornstarch or arrowroot, mixed with

  11. 2 tablespoons cold water

  12. 1 Egg, lightly beaten

  13. 15 ounces White asparagus spears, cut into 1-inch sections with canning liquid reserved

  14. 1 tablespoon Shredded coriander

  15. 1 Scallion, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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