Asparagus And Crab Meat Soup - Mang Tay Nau Cua - cooking recipe

Ingredients

4 cups chicken broth
1 tablespoon vietnamese fish sauce (nuoc mam)
2 teaspoons vietnamese fish sauce (nuoc mam)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crabmeat, picked over and drained (fresh or canned)
fresh ground black pepper
2 tablespoons cornstarch (mixed with 2 tablespoons cold water) or 2 tablespoons arrowroot (mixed with 2 tablespoons cold water)
1 egg, lightly beaten
15 ounces white asparagus, cut into 1-inch sections with canning liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced

Preparation

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
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 actively 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; cook gently until heated through.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.