Asparagus and Crab Meat Soup - Mang Tay Nau Cua

• 4 cups chicken broth
• 1 tablespoon nuoc mam plus 2 teaspoons (vietnamese fish sauce)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 6 each shallots chopped
• 2 each garlic cloves chopped
• 8 ounces crab meat fresh or canned, picked over, drained
• 1 x black pepper freshly ground
• 2 tablespoons cornstarch or arrowroot, mixed with 2 tb cold water
• 1 each eggs lightly beaten
• 15 ounces asparagus white spears, canned, cut into 1" pieces, reserve liquid
• 1 tablespoon coriander shredded
• 1 each scallions, spring or green onions thinly

1. Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
2. Bring to a boil.
3. Reduce the heat and simmer.
4. Meanwhile, heat the oil in a skillet.
5. Add the shallots and garlic and stir-fry until aromatic.
6. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
7. Stir-fry over high heat for 1 minute.
8. Set aside.
9. Bring the soup to a boil.
10. Add the cornstarch mixture and stir gently until the soup thickens and is clear.
11. While the soup is actively boiling, add the egg and stir gently.
12. Continue to stir for about 1 minute.
13. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
14. Transfer the soup to a heated tureen.
15. Sprinkle on the coriander, scallion and freshly ground black pepper.

chicken broth, nuoc, sugar, salt, vegetable oil, shallots, garlic, crab meat, black pepper, cornstarch, eggs, white spears, coriander shredded, scallions

Taken from recipeland.com/recipe/v/asparagus-crab-meat-soup-mang-t-3471 (may not work)