Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Peanut oil

  2. 1/4 lb 113g / 4oz Cooked crabmeat - cut bite-size Salt - to taste Freshly-ground black pepper - to taste

  3. 5 cups 1185ml Vietnamese or regular chicken stock - simmered with

  4. 1 Ginger - (1") - that has been Crushed

  5. 1 tablespoon 15ml Cornstarch - dissolved in

  6. 2 tablespoons 30ml Water

  7. 1 lb 454g / 16oz Asparagus - if using fresh, Cut off the tips, slice each spear Lengthwise and chop into half-moon shapes

  8. 1 Egg white - lightly beaten Garnish

  9. 1 Green onion - thinly sliced

  10. 2 tablespoons 30ml Cilantro leaves Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a large saucepan, then stir in the crab, salt, and pepper and toss for about 1 minute. Pour in the stock and asparagus and bring to a boil, then reduce heat to medium and cook until the asparagus is tender -- about 5 minutes or more, depending on the thickness of the pieces. Stir in the cornstarch liquid and allow it to thicken the soup for a minute or so. When ready to serve, slowly pour the egg white into the simmering soup, stirring slowly to create ribbons. Let these set for a minute, then ladle the soup into bowls and top with the green onion and cilantro leaves. Serve piping hot -- and pass the red wine vinegar separately. Serve hot as a first course to 4 to 6 people. It could be an absolutely sensational start to a perfectly roasted chicken.


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