Mang Tay Nau Cua

Ingredients
4 cups chicken broth
3 tsp of nuoc mam (Vietnamese fish sauce)
1/2 tsp sugar
1/4 tsp salt
1 tbs vegetable oil
6 shallots - chopped
2 garlic cloves - chopped
8 ounces lump crab meat - picked over and drained
Freshly ground black pepper
2 tbs cornstarch or arrowroot - mixed with 2 tbs cold water
1 egg - lightly beaten
15 oz white asparagus spears, Cut into 1 inch sections with canning liquid reserved
1 tbs shredded coriander
1 scallion - thinly sliced

instructions
1. Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot
2. Bring to a boil
3. Reduce the heat and simmer
4. Heat the oil in a skillet and dd the shallots and garlic and stir-fry until fragrant
5. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste
6. Stir fry over high heat for about 1 minute then set aside
7. Bring the soup to a boil
8. Add the cornstarch mixture and stir gently until the soup thickens and is clear
9. While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute
10. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through
11. Transfer the soup to a heated tureen
12. Sprinkle on the coriander, scallion and freshly ground black pepper