White asparagus spears (cut into 2 1/2 cm sections with canning liquid
Coriander (cilantro) leaves, shredded
Green onion (scallion), thinly sliced
Freshly ground black pepper
Mix together :
Cornstarch or arrowroot
If white asparagus is unavailable, use
frozen or fresh asparagus (in this case, add the fresh asparagus to the
broth from the very beginning and cook until tender, before adding the
Combine the broth, 1 tablespoon/15 ml of
the fish sauce, the sugar, and salt in the 3 quarter/5 1/4 pint soup pot
or Dutch oven. bring to a boil. reduce the heat and simmer.
Meanwhile, heat the oil in a frying pan.
Add the shallots and garlic and stir-fry until aromatic. Add the
crabmeat, the remaining 2 teaspoon/10 ml fish sauce, and black pepper to
Stir-fry over high heat for 1 minute. Set
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 crabmeat mixture and asparagus with its canning liquid; cook gently
until heated through.
Transfer the soup to a heated tureen.
Sprinkle with the coriander, green onion (scallion), and freshly ground