Crab Omelet-and-Tomato Soup

By DreiFromBK

Ingredients

• 2 tablespoons vegetable oil
• 4 shallots, minced
• 2 garlic cloves, minced
• 2 teaspoons fermented shrimp paste (see Note)
• 1 tablespoon tomato paste
• 1 quart chicken stock or low-sodium broth
• 1 cup water
• 1/2 pound cherry tomatoes
• 1 tablespoon Asian fish sauce
• Salt
• 4 large eggs
• 2 tablespoons Asian chile-garlic paste
• 6 ounces lump crabmeat, picked over for shells
• 4 ounces ground pork
• 6 ounces rice vermicelli
• Boiling water
• 6 ounces mung bean sprouts
• Lime wedges and mint, cilantro and basil leaves, for serving

Details

Servings 4
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock and water and bring to 
a boil. Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes. Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan. Stir in the fish sauce and season the soup lightly with salt.

In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt. Add the crab and pork and, using a fork, stir the mixture well to break up the meat.

Bring the soup to a rolling boil over high heat. Stir in a circular motion and pour 
the egg mixture into the center of the swirl. Stop stirring and simmer the omelet in 
the soup over moderate heat for 6 minutes, then turn off the heat and stir to distribute the omelet throughout the soup.

In a large heatproof bowl, cover the 
vermicelli with boiling water and let stand until softened, about 10 minutes. Drain well. Divide the vermicelli and bean sprouts among 4 bowls. Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves.