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Vietnamese   -   Asparagus And Crab Soup (Vietnam)   adapted from Dining with Headhunters

  • 2 Quarts Chicken Stock
  • 1 Pound Asparagus -- diced
  • 1 Tablespoon Fish Sauce
  • 1 Teaspoon Olive Oil
  • 1 Clove Garlic -- finely chopped
  • 2 Medium Scallion -- finely chopped
  • 1/2 Pound Crabmeat
  • 1/2 Teaspoon White Pepper
  • 2 Teaspoons Cornstarch
  • 2 Teaspoons Water
  • 1 Medium Egg
  • 1/4 Cup Cilantro -- finely chopped
Directions bring stock to a boil and drop in asparagus. cook until fork tender about 4 minutes. remove and set aside. add fish sauce to stock and reduce heat to a simmer. heat oil in a pan to medium high and saute garlic and scallions for 1 minute. add crabmeat and pepper and cook 5 minutes, stirring and tossing. raise heat under stock and bring to a boil. stir crabmeat mixture into stock and then add to cornstarch. break the eggs into the boiling soup and whisk it vigorously. cook 2 minutes, then add asparagus and cilantro and serve.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 1.5, Speed: 3, Overall: 3 Rate this recipe

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