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Asparagus & Crab Meat Soup - Mang Tay Nau Cua

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      Title: ASPARAGUS & CRAB MEAT SOUP - MANG TAY NAU CUA
 Categories: Vietnamese, Soups, Seafood
      Yield: 6 Servings
 
      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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