Crab Omelet-and-Tomato Soup

1. 1

   In a large saucepan, heat the oil.

2. 2

   Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes.

3. 3

   Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds.

4. 4

   Add the chicken stock and water and bring to a boil.

5. 5

   Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes.

6. 6

   Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan.

7. 7

   Stir in the fish sauce and season the soup lightly with salt.

8. 8

   In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt.

9. 9

   Add the crab and pork and, using a fork, stir the mixture well to break up the meat.

10. 10

    Bring the soup to a rolling boil over high heat.

11. 11

    Stir in a circular motion and pour the egg mixture into the center of the swirl.

12. 12

    Stop stirring and simmer the omelet in the soup over moderate heat for 6 minutes, then turn off the heat and stir to distribute the omelet throughout the soup.

13. 13

    In a large heatproof bowl, cover the vermicelli with boiling water and let stand until softened, about 10 minutes.

14. 14

    Drain well.

15. 15

    Divide the vermicelli and bean sprouts among 4 bowls.

16. 16

    Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves.

* Per serving · 4 servings · Values may vary.