1/2 lb fresh asparagus, cut into bite-sized pieces or 10oz pck
1/2 lb tofu, cut into chunks
2 tsp fish sauce
Instructions
Beat egg in a small bowl. Set aside. In another small bowl, mix cornstarch and water to make a paste. Set aside.
In a large saucepan, bring broth to a boil over high heat. Add asparagus and reduce heat to medium. Cover and cook for 3 minutes, or until tender but still crisp.
Add chicken. cook for 3 to 4 minutes, or until chicken and asparagus are thoroughly cooked. Add fish sauce and cornstarch paste. Stir well for about 1 to 2 minutes, or until soup starts to thicken.
Add beaten egg a little at a time, stirring constantly. Cook for 30 seconds. Serve hot over rice, or in individual soup bowls with rice on the side.
Originally Submitted
6/1/2011
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