VIETNAMESE CRAB AND ASPARAGUS SOUP

VIETNAMESE CRAB AND ASPARAGUS SOUP image

Yield 4

Number Of Ingredients 12

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4 cups low sodium chicken stock
2 tbsp fish sauce
1 tbsp oil
2 green onions
8 oz crab meat drained
1/2 lb asparagus, trimmed and cut into 1/2 in pieces
2 tbsp cornstarch
3 tbsp coled water
1 egg slightly beaten
fresh chopped coriander for garnish
sliced green onion for garnish
pepper to taste

Steps:

Combine stock and fish sacue and bring to a simmer Meanwhile saute the 2 green onions in oil, add crab and stir to separate strands. Cook about 3 mins. Add crab mixture and asparagus pieces to stock and turn up heat to med high. Cook 6-8 mins until asparagus is cooked but firm. Combine cornstarch and water and stir into soup, cooking over med high heat to thicken slightly. Season with pepper. With whisk or fork beat in egg, stirring to create strand effects. Ladle soup into bowls and add garnishes.