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
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1 tbsp | Vegetable Oil
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6 pieces, chopped | Shallots
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2 cloves, thinly sliced | Garlic
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8 ounces, picked over and drained | Lump Crab meat
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Fresh ground | Black Pepper
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2 tbsp | Cornstarch or arrowroot
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2 tablespoons water | For mixing the Cornstarch or arrowroot
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1 slightly beaten | Egg
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15 oz | White Asparagus Spears
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1 tablespoon shredded | Coriander
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1 thinly sliced, cut into 1 inch sections w/ canning liquid reserved | Scallion
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Preparation
- 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.
- Heat the oil in a skillet and add the shallots and garlic and stir-fry until fragrant.
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
- Stir fry over high heat for about 1 minute then 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 boiling, add the egg and stir gently, continue to stir for about one minute.
- Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through.
- 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