Asparagus and Crab Meat Soup
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INGREDIENTS 4 cups chicken broth 1 tablespoon plus 2 teaspoons "nuoc mam", Vietnamese Fish Sauce* 1/2 teaspoon sugar 1/4 teaspoon salt 1 tablespoon vegetable oil 6 shallots, chopped 2 garlic cloves, chopped 8-ounces fresh or canned lump crab meat, picked over and drained Freshly ground black pepper 2 tablespoons cornstarch or arrowroot, mixed with 2 tablespoons cold water 1 egg, lightly beaten 15-ounce can white asparagus spears, cut into 1-inch sections, reserving liquid 1 tablespoon shredded coriander 1 scallion, thinly sliced Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3-quart soup pot. Bring to boil; reduce 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 of 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 pepper. Makes 6 servings NOTES -*Nuoc Mam is available in most supermarkets or at Asian grocery stores. I have also used fresh shrimp, peeled and deveined in this recipe and have also at one time or another, used a combination of both. It's up to you.