Vietnamese Crab Soup

Instructions

1. Prepare the stock
   In a large pot, bring the chicken stock to a simmer over medium heat. Add the fish sauce and white pepper, then let it simmer for 5 minutes to infuse the flavors.
2. Cook the asparagus
   Heat the vegetable oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the asparagus pieces and stir-fry for 2-3 minutes until they turn bright green. Transfer the asparagus and garlic mixture to the simmering stock.
3. Thicken the soup
   When the asparagus is tender (about 5 minutes of simmering), stir the cornstarch mixture to recombine, then slowly drizzle it into the soup while stirring constantly. Allow the soup to simmer for 2 minutes until it thickens slightly.
4. Add the crab meat
   Gently fold in the crab meat and allow it to heat through for about 2 minutes. Be careful not to stir too vigorously as you want to keep the crab pieces intact.
5. Create egg ribbons
   Reduce the heat to a gentle simmer. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup in one direction with a ladle or spoon. This creates delicate egg ribbons throughout the soup.
6. Finish the soup
   Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning with additional fish sauce or white pepper if needed.
7. Garnish and serve
   Ladle the hot soup into serving bowls. Garnish each bowl with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side for additional brightness if desired.