Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
-meat, picked over and
-drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
-mixed with 2 tablespoons
-cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
-into 1-inch sections with
-canning liquid reserved
1 tb 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 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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