Amount
Ingredient
Preparation



4
cups
chicken stock





1
tablespoon
nuoc mam

plus 2 teaspoons (vietnamese fish sauce)



1/2
teaspoon
sugar





1/4
teaspoon
salt





1
tablespoon
vegetable oil





6
each
shallots

chopped



2
each
garlic cloves

chopped



8
ounces
lump crabmeat

fresh or canned, picked over, drained



1
x
black pepper

freshly ground



2
tablespoons
cornstarch

or arrowroot, mixed with 2 tb cold water



1
each
egg

lightly beaten



15
ounces
asparagus

white spears, canned, cut into 1" pieces, reserve liquid



1
tablespoon
coriander

shredded



1
each


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.