Sup Bap Cua (Crab and Sweet Corn Soup), No Added Refined Sugar

Method

1. Simmer the chicken bones and heads in 1.7 liters of water. Once it boils, lower the heat, skim often, and cook until 1.3 liters of broth is left.
2. While the pot is boiling, drop in the chicken breast, cook it through, then lift it out and shred it finely.
3. Slice the onion thin. Beat the egg and pass it through a sieve. Dissolve the cornstarch in half a bowl of water.
4. Bring the 1.3 liters of broth to a boil, add the crab meat, shredded chicken, onion and canned corn and return it to a boil. Season with 1.5 teaspoons salt, 2 teaspoons kOBE Monk Fruit Blend and 1/2 teaspoon MSG.
5. Once it boils again, pour in the cornstarch, stirring steadily. When the soup boils and thickens, pour in the egg in threads and turn off the heat immediately.
6. Ladle into bowls, scatter over pepper and cilantro, and serve hot.

Tips

• Reducing the broth from 1.7 liters down to exactly 1.3 liters is what gives the depth of flavor.
• Frequent skimming while the bones simmer is what keeps the broth clear.
• Passing the egg through a sieve before it goes in gives fine, even threads.
• Red vinegar and sliced chili on the side lift the flavor.
• Pour the egg in a thin stream while the pot is boiling and leave it alone, since stirring breaks it up and clouds the whole pot.