Ingredients:

• 4 cups – Chicken broth
• 3 tsp – nuoc mam (Vietnamese fish sauce)
• 1/2 tsp Sugar
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 6 Shallots – chopped
• 2 Garlic Cloves – chopped
• 8 ounces – Crab Meat
• Freshly ground black pepper
• 2 tbsp – cornstarch or Arrowroot – mixed with 2 tbsp cold water
• 1 Egg – lightly beaten
• 15 oz white Asparagus spears, cut into 1 inch sections (with canning liquid reserved)
• 1 tbsp – shredded coriander
• 1 scallion – thinly sliced

Method:

1. Combine broth, 1 tbsp of fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil.
2. Then reduce the heat and simmer.
3. Meanwhile, heat the oil in a skillet and add the shallots and garlic, and stir-fry until fragrant.
4. Add the crab meat, the remaining 2 tsps of fish sauce and black pepper to taste.
5. Stir fry over high heat for about 1 minute, then set aside.
6. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear.
7. While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute.
8. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through.
9. Transfer the soup to a heated tureen.
10. Sprinkle with coriander, scallion and freshly ground black pepper.

Recipe courtesy of Sify Bawarchi