Add chicken pieces and cook for 4 minutes or until meats are no longer pink.
Add fish sauce and stir to combine flavor.
Add water and bring to a boil. Lower the heat and let simmer for 30 minutes or until meats are tender. Make sure to skim any scum that float on the surface of the stock.
Add the asparagus and cook for 3 minutes or until the asparagus are crisp and tender.
Correct seasonings by adding fish sauce or salt.
Serve and enjoy!
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-and-asparagus-soup/