Crab and Asparagus Soup

Name: Crab and Asparagus Soup
Cuisine: Vietnam
Ingredients: 1-2 tablespoons fish sauce; Salt; 1 tablespoon vegetable oil; 2 cloves garlic, chopped; 5 shallots, chopped; Freshly ground black pepper; 1 egg, lightly beaten; 225 g (8oz) cooked white crabmeat; 450 g (1lb) cooked asparagus tips, chopped into 2.5 cm (1 inch) chunks, plus a little of the cooking liquid; 450 g (1lb) cooked asparagus tips, chopped into 2.5 cm (1 inch) chunks, plus a little of the cooking liquid; Chopped fresh coriander and/or a little finely chopped spring onion, to garnish; Chopped fresh coriander and/or a little finely chopped spring onion, to garnish; ½ teaspoon brown sugar; 500 ml (16fl oz) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

The French introduced asparagus to Vietnam; the Vietnamese call it ‘Western Bamboo’

Ingredients

500 ml (16fl oz) chicken stock
½ teaspoon brown sugar

Asia
Vietnam
Soup
Gluten-free
South East Asia

Method

In a large pan, bring the stock, sugar and most of the fish sauce to a boil. Season with salt and simmer for a few minutes.

Meanwhile, heat the oil and stir-fry the garlic and shallots for about 5 minutes, until they are soft. Lift out, drain and add to the stock together with the remaining fish sauce and black pepper to season. Bring it to the boil, then lower the heat and add the egg.