By Habeeb Salloum
2 tablespoons peanut oil
1/2 cup finely chopped green onions
4 cloves garlic, crushed
1/2 pound fresh or frozen crab meat, cut into small pieces
2 tablespoons Nuoc Mam
1/2 teaspoon pepper
5 cups chicken broth
1 teaspoon sugar
2 tablespoons cornstarch, diluted in 1/4 cup water
2 eggs, beaten
2 cups chopped fresh asparagus
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh basil
Heat oil in a frying pan, then add green onions and garlic and stir-fry over medium heat for 3 minutes. Add crab meat, 1 tablespoon of the Nuoc Mam and pepper, then stir-fry over high heat for 1 minute and set aside.
Place remaining 1 tablespoon of the Nuoc Mam, broth and sugar in a saucepan, then ring to a boil. Stir in cornstarch, then lower heat to medium and gently stir until the soup barely thickens. Stir in the eggs and continue to gently stir for a further 1 minute. Stir in the crab meat mixture and asparagus and bring to boil, then cook for 5 minutes, stirring a few times. Transfer to a serving bowl, then sprinkle with coriander and basil just before serving..