Crab and Asparagus Soup (Vietnam)

Crab and Asparagus Soup (Vietnam)

Recipe By : Taste of Southeast Asia, Barbara Hansen, 1987

6 Preparation Time :

Categories : Vietnamese Menu

Amount Measure Ingredient -- Preparation Method -- -- --

6 ounces crab meat

18 spears white asparagus -- peeled

2 eggs -- beaten

6 sprigs cilantro

6 cups Chicken broth -- canned

2 green onions

2 slices fresh ginger root

1 tablespoon chicken bouillon granules

salt

1-inch lengths, include part of the green tops. Cut 1/4-inch thick

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,

cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth

from scratch, use chicken carcass or bones The base broth should be very

clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer

gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs

into soup, stirring gently but constantly to stream egg threads. Makes 6

1-cup servings. Garnish with cilantro sprig.

- - - - - - - - - - - - - - - - - - NOTES : from 'PatH' phannema

wizard.ucr.edu