Crab and Asparagus Soup (Xup Mang Cua)

• 6 ounces canned crabmeat
• 18 spears small white asparagus, canned and peeled
• 2 eggs, beaten
• 6 fresh cilantro stems

1. Prepare Oriental Chicken Broth.
2. Place in a 3 quart sauce pan.
3. Drain crabmeat.
4. Place in a sieve; rinse.
5. Add to broth.
6. Cut asparagus to borth.
7. simmer gently, uncovered, 10 minutes.
8. Beat eggs in small bowl.
9. Slowly pur eggs into soup, stirring constantly to for egg threads.
10. Spoon into soup bowls.
11. Top each serving with cilantro sprig.

crabmeat, white asparagus, eggs, cilantro stems

Taken from www.food.com/recipe/crab-and-asparagus-soup-xup-mang-cua-505520 (may not work)