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Soup Mang Cua



12 cups of chicken stock or pork broth (see recipe below)
1 16 oz can of white asparagus (cut into 1½ inch pieces on the diagonal)
1.5 lb of crab meat (cooked--fresh or frozen/canned)
12 boiled quail eggs or can of cooked quail eggs
2 eggs lightly beaten
2 tbs fish sauce
1 ts salt
1 cup of cold water and 3 tablespoons of tapioca starch or corn starch
chopped green onion and cilantro
white pepper
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Boil quail eggs for about 8-10 minutes and set aside to cool in water bath. Peel the quail eggs under running water, starting with the fat end. Unlike chicken eggs, you have to be more gentle and be careful not to break these delicate eggs. In another separate bowl, lightly beaten the eggs and set aside. Bring the broth to boil and add the crab meat, asparagus, quail eggs in the broth. Using a ladle, swirl the soup in a circular pattern and slowly add the beaten egg into the soup--turn the heat down to low heat. In a separate bowl, dissolve 3 tablespoons of corn starch in 1 cup of water. Now add the thickening mixture a tablespoon at a time allowing a few minutes in between to allow the soup to thicken. Some like it really thick and others just slightly, so start with a few tablespoons and go from there. If you over thicken, you can always add more stock. Finally season to taste fish sauce, salt, and pinch of sugar. Serve with chopped green onion/cilantro and fresh ground pepper.

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