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Crab and Asparagus Soup (Vietnam)

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Crab and Asparagus Soup (Vietnam)

Ingredients:

Crab and Asparagus Soup (Vietnam)

Recipe By : Taste of Southeast Asia, Barbara Hansen, 1987
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Menu

Amount Measure Ingredient -- Preparation Method
--- -- --
6 ounces crab meat
18 spears white asparagus -- peeled
2 eggs -- beaten
6 sprigs cilantro
6 cups Chicken broth -- canned
2 green onions
2 slices fresh ginger root
1 tablespoon chicken bouillon granules
salt

Crab and Asparagus Soup (Vietnam)
Directions:

Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth
from scratch, use chicken carcass or bones The base broth should be very
clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads. Makes 6
1-cup servings. Garnish with cilantro sprig.

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