Crab Omelet-and-Tomato Soup - vegetable oil

Method

• In a large saucepan, heat the oil.
• Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes.
• Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds.
• Add the chicken stock and water and bring to a boil.
• Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes.
• Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan.
• Stir in the fish sauce and season the soup lightly with salt.
• In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt.
• Add the crab and pork and, using a fork, stir the mixture well to break up the meat.
• Bring the soup to a rolling boil over high heat.
• Stir in a circular motion and pour the egg mixture into the center of the swirl.
• 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.
• In a large heatproof bowl, cover the vermicelli with boiling water and let stand until softened, about 10 minutes.
• Drain well.
• Divide the vermicelli and bean sprouts among 4 bowls.
• Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves.