Vietnamese Crab and Asparagus Soup (Sup Mang Cua)
Ingredients
- 1 tsp vegetable oil
- 2 garlic cloves, minced
- 1 medium shallots, minced
- 1.5 lbs crab meat (imitation crab meat can be used or canned crab can be used)12 cups chicken broth
- 2 tbsp chicken bouillon
- 12 quail eggs in a can boiled quail eggs or 2 cans of
- 1 tbsp fish sauce
- 1 tsp Kosher salt
- 1/2 inch rock sugar
- 3 tsp tapioca starch
- 2 tbsp water
- 2 eggs, seperated
- 2 jars (7.2 oz each) white asparagus, cut into 2-3 inch pieces