Ingredients

How to make it

  • 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 shallots and garlic and stir-fry until aromatic. Add the crabmeat, 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 crabmeat mixture and asparagus with its canning liquid cook gently until heated through.
  • Serve with a Sprinkle of scallion and freshly ground black pepper.

Reviews & Comments 3

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  • joe1155 5 years ago
    Yum!
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    " It was excellent "
    californiacook ate it and said...
    Fabulous. This will be coming to my table soon. Thank you for sharing your recipe.
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    " It was excellent "
    victoriaregina ate it and said...
    Very nice. I would use fresh asparagus if in season and not priced too high. Love it. 5forks
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