To cook in advance, partially cover the pot after simmering the asparagus, let things cool, then keep at room temperature up to several hours, or refrigerate up to 2 days (return the soup to room temperature before proceeding). Then reheat to add the shrimp and finish the soup.
Total Time30 minutesmins
Course: Side Dish
Servings: 4people
Ingredients
1tablespooncanola or other neutral oil
⅓cupthinly sliced shallot or yellow onion
4cupshomemade chicken stock or low-sodium chicken broth
1cupwater
3slicesunpeeled gingereach as thick as a bean sprout, lightly smacked with the broad side of a knife
12-14ouncesasparaguswoody ends discarded, and cut on the diagonal into 1 ¼-inch-long pieces
6ouncesjumbo or extra-larger shell-on shrimppeeled, deveined, and cut into thumbnail-size nuggets
Fine sea saltto taste
1whole egg plus 1 egg yolk
1 ½teaspoonfish sauce
¼teaspoonrecently ground black pepper
2 ½tablespoonspotato starch or cornstarch dissolved in 2 ½ tablespoons stock or water
Instructions
In a 3 to 4-quart saucepan, heat the oil over medium heat. Add the shallot (or onioand cook, stirring, 2 to 3 minutes, until soft. Add the stock, water, and ginger. Bring to a boil over high heat.
Add the asparagus, then adjust the heat to simmer, uncovered, for 15 minutes. For the most flavor, deliberately overcook the asparagus to a very tender texture and olive-green color; it won’t look cheery but will taste good. Discard the ginger.
To finish, return the soup to a simmer over medium heat. Add the shrimp and let cook until pink, about 1 minute. Lightly season with salt. Beat the egg and yolk with the fish sauce and black pepper; set aside.
Give the starch mixture a stir and slowly pour it into the soup with one hand as you stir the soup with the other. You may not need the entire amount to thicken and create a thick silky texture. Continue stirring for about 30 seconds, or until the soup is thickened. Turn off the heat.
Pour the beaten egg onto the soup in a wide circle, then stir gently to break it up into chiffonlike pieces. Taste and season with extra salt as needed. Partially cover and let rest for 5 to 10 minutes to further develop good flavor. Ladle into individual bowls and serve immediately.