Crab Omelet and Tomato Soup
Ingredients
- 2 tbsp. vegetable oil
- 4 shallots, minced
- 2 garlic cloves, minced
- 2 tsp. fermented shrimp paste (see Note)
- 1 tbsp. tomato paste
- 1 qt. chicken stock or low-sodium broth
- 1 c. water
- 1/2 lb. cherry tomatoes
- 1 tbsp. Asian fish sauce
- salt
- 4 large eggs
- 2 tbsp. Asian chile-garlic paste
- 6 oz. lump crabmeat, picked over for shells
- 4 oz. ground pork
- 6 oz. rice vermicelli
- boiling water
- 6 oz. mung bean sprouts
- Lime wedges and mint, cilantro and basil leaves, for serving
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