Asparagus and Crab Meat Soup - Mang Tay Nau Cua

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30 minutes Prep: 10 minutes Cook: 20 minutes
141 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

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

Directions

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.

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