1 quart water
4 cups clam juice
2 cups coconut cream *
1 teaspoon green curry paste
Pinch white pepper
1 tablespoon sugar
1 tablespoon salt
1 cup sweet white wine (Riesling is recommended)
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
1/2 cup finely chopped scallions
1/2 medium red bell pepper, finely chopped
2 teaspoons finely chopped parsley
1 teaspoon finely chopped basil
1 cup fine rice noodles, optional
1 (16-ounce) container crab claw meat
1 pound asparagus spears, cleaned, or 1 (16-ounce) can with liquid
4 eggs, well beaten
In a large soup pot, over medium heat, stir together water, clam juice, coconut cream, curry paste, pepper, sugar, salt and white wine. Cook until mixture simmers; lower heat slightly to maintain a simmer. Soup should not be at a rolling boil but should be bubbling slowly. Add all remaining ingredients except the eggs. Stir well and cook one minute. Very slowly, spoon beaten eggs into the soup, gently stirring them through soup using a fork. Cook 1 minute more.
Serve hot.
Makes 8 servings.
Per serving with noodles:
426 calories, 32% calories from fat, 15 g fat, 13 g saturated fat, 133 mg cholesterol, 56 g carbohydrates, 17 g protein, 1,764 mg sodium, 1 g fiber (delete the salt and sodium drops to 893 mg)
* Coconut cream is available in most Asian markets.
