ASPARAGUS AND CRAB MEAT SOUP

+Ingredient And Preparation :

4 c Chicken broth1 tb Plus
2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt1 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 water1 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

+METHODS :

Combine the broth, 1 tablespoon of the fish sauce, the sugar and saltin 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 andstir-fry until aromatic. Add the crab meat, the remaining 2 teaspoonsfish sauce and black pepper to taste. Stir-fry over high heat for 1minute. Set aside.Bring the soup to a boil. Add the cornstarch mixture and stir gentlyuntil the soup thickens and is clear. While the soup is activelyboiling, add the egg and stir gently. Continue to stir for about 1minute. Add the crab meat mixture and asparagus with its canningliquid; cook gently until heated through.Transfer the soup to a heated tureen. Sprinkle on the coriander,scallion and freshly ground black pepper.
(Excerpts from : http://www.vnfoods.com/vnfoods.asp?view=3584&title=ASPARAGUS%20AND%20CRAB%20MEAT%20SOUP%20-%20MANG%20TAY%20NAU%20CUA)