1 egg
2 tbsp. cornstarch
¼ c. water
2 10¾-oz. cans (about 3 c.) chicken broth
½ lb. fresh asparagus, cut into bite-sized pieces, or 1 10-oz. package frozen chopped asparagus, thawed
1 whole chicken breast, skinned, boned, and cut into bite-sized pieces*
2 tsp. fish sauce

*For a dressier holiday dish, substitute 8 ounces of cooked crab meat for the chicken in this recipe.

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. (If cornstarch has started to separate from the water, stir well before adding.) 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.