Ingredients
- 4 cups chicken broth
- 3 tsp of nuoc mam (Vietnamese fish sauce)
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tbs vegetable oil
- 6 shallots – chopped
- 2 garlic cloves – chopped
- 8 ounces lump crab meat – picked over and drained
- Freshly ground black pepper
- 2 tbs cornstarch or arrowroot – mixed with 2 tbs cold water
- 1 egg – lightly beaten
- 15 oz white asparagus spears
- 1 tbs shredded coriander
- 1 scallion – thinly sliced Cut into 1 inch sections with canning liquid reserved
Instructions
- 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 dd 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 1 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.
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Do you have a better Asparagus and Crab Meat Soup (Soup măng cua) recipe?