Unlike the Europeans, the Chinese almost never serve soup as the first course. It is usually served with the rest of the dishes and eaten in between or at the end of the meal.
Clean and rinse the greens. Cut them into thin strips. Bring water to a boil in a saucepan. Add greens and instant clear chicken broth. Make 20 min.
Heat lard in a frying pan. Remove peel from garlic clove, crush with salt. Roast in the lard until golden. Add to the soup. Season with pepper, ginger, salt, curry and soy sauce.
Drain crab meat. Remove chitin strips. Cut into small pieces and add to soup. Pour asparagus sections into a colander to drain. Then heat in the soup. Season to taste, bring to table.
About 115 calories / 481 joules.
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