Asparagus soup with chicken breast

Ingredients for 6 servings:

• 100 g carrot(s), fine strips
• 750 g asparagus, peeled
• 20 g morels
• 100 g chicken breasts, cut into strips
• 1 chicken thigh, cut into fine strips
• 3 ½ tbsp cornstarch, mix well with 100ml water
• 2 eggs, including the yolk
• 2 eggs
• ½ bunch of spring onions
• ½ bunch coriander, wash and finely chop
• 3 tbsp chicken broth
• 3 tbsp fish sauce
• 2 ½ tbsp sugar
• 3 tsp salt
• 2 ½ liters of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sup ga nau mang tay Vietnam

Boil the asparagus in 500 ml of water with a teaspoon of salt, let it cool, and then cut into 3.5 cm long pieces. Soak the morels in warm water for 20 minutes, drain well, and cut into fine strips. Whisk the eggs and egg yolks well in a bowl. Wash the spring onions and finely chop them. Mix the chicken stock, salt, sugar, pepper, and fish sauce. Bring 2.5 L of water to the boil and add the meat. Remove the chicken breast after 7 minutes, and the thighs after about 15 minutes. Let it cool, then tear into pieces about 1 cm long. Add the asparagus, morels, and spices and cook for a further 3 minutes. Stir in the eggs and cook for a further 1 minute. Finally, add the cornstarch and bring to a boil briefly. Season to taste before serving and add the spring onions, coriander, and freshly cracked black pepper to the soup.