Creamy Asparagus And Chicken Soup

• 2 bunches asparagus, tips reserved
• 4 cups chicken stock
• 1 tsp oil
• 1 clove garlic, minced
• 2 None green onions, finely chopped
• 1 tbsp fish sauce
• 7 oz poached chicken, finely shredded
• 2 tbsp cornstarch, mixed with 1/4 cup water until smooth
• 1 None egg, lightly beaten
• None None fresh cilantro sprigs, to serve

1. Bring asparagus stalks and chicken stock to a boil. Reduce heat to low and simmer gently for 10 mins. Strain. Set stock aside and discard stalks.
2. Heat oil in a large saucepan over medium heat. Stir-fry garlic and green onions for 1 min, or until fragrant and lightly browned. Add asparagus stock and bring to a boil. Add fish sauce and reserved asparagus tips. Simmer for 1 min then mix in shredded chicken. Add cornstarch slurry and cook, stirring, until thickened. Season to taste. Slowly whisk in egg.
3. Serve with fresh cilantro.

bunches, chicken stock, oil, clove garlic, green onions, fish sauce, chicken, cornstarch, egg, cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/26786 (may not work)