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