A wonderful Vietnamese style treat, using a the Chinese egg flower technique. If asparagus is out of season, try snow peas or julienned zucchini. I like to have a side of steamed jasmine rice with this soup, which I will sometimes add to the soup while eating.
Serves 4 Heat Level: Mild
1 qt. chicken broth, pre-heated, low sodium
1/3 cup shallots, minced
1 tsp. white pepper, freshly ground
1/2 tsp. sea salt
1/2 lb. fresh asparagus spears, tender parts only,
cut diagonally into 1-inch pieces
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
2 eggs, lightly beaten1/2 lb. cooked crab meat, free of shell or cartilage
1 Tbsp. fish sauce
1/3 cup cilantro, chopped
1/4 cup scallions, thinly sliced
Huy Fong chile paste in a small bowl with spoon
4 cups steamed jasmine rice, for side dish
1. Heat the oil in a 3 qt. saucepan over medium high heat. Add the shallots, salt, pepper and sauté for 3 minutes. Add the asparagus spears and sauté one more minute. Stir in the preheated broth and bring to a low boil.
2. Stir in the cornstarch until broth is thickened. Reduce heat to a simmer. Slowly pour in the eggs while stirring in circular motion until they separate.
3. Add the crabmeat and fish sauce; stir and cook for another minute.
Serve immediately in soup bowls, garnished with cilantro, scallions and a side of rice. A dab of chile paste is nice.
© 2012 Larry Noggle www.peppahead.com