Green curry paste gives this Spicy Asparagus Soup its kick! A touch of coconut milk completes the Asian profile.
I am a huge fan of Cream of Asparagus Soup so I was curious when I saw this recipe in an old Bon Appetit volume.
The original recipe called for 8 ¼ cups of coconut milk but I thought that would overwhelm the asparagus flavour so I used mainly chicken broth and just a bit of coconut milk.
If you are a big fan of coconut milk go ahead and replace the chicken broth with it. You will have a creamier soup but it will be decidedly 'coconut-y'.
I also reduced the stock more than the original recipe and I am glad I did. I was happy with the final consistency since it was a bit thicker than the original would have been. It is still not a thick soup by any means.
The green curry paste gives in an unmistakable bit of heat. If you are a real fan of heat you could add more but again, I think you will lose the asparagus in the mix.
The chili garlic sauce gives the shrimp a touch of sweetness which goes nicely with the coconut milk.
Wine Pairing
The spiciness and bold flavours here call for a rich Gewurztraminer, Alsation if you can find it. Canada also makes a good Gewurtz. If you prefer dry white look for a Gruner Veltliner.
Spicy Asparagus Soup
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Save Print Pin FacebookIngredients
- 1 tablespoon butter
- 1 lb asparagus
- 3 cloves garlic minced
- 2 Tbsps shallots minced
- 1 cups onion diced
- 1 tablespoon lemongrass chopped (you can substitute zest of one lemon)
- 1 tablespoon Thai green curry paste I used Thai Kitchen
- 1 ¾ cup lite coconut milk 400mL can
- 7 ¼ cups chicken broth
- 12 oz large shrimp
- 1 tablespoon sweet chili garlic sauce
- 1 cup 10% cream
- 1 teaspoon fresh lemon juice
Instructions
- Melt the butter in a heavy pot over medium heat. Add the asparagus, garlic, shallots, onion, lemon grass and curry paste. Cook about 10 minutes till vegetables are softened.
- Add the coconut milk and chicken broth and bring to a boil. Reduce heat and simmer 30-40 minutes till mixture is reduced by about ½. Add the cream and return to a simmer.
- Pureé the soup in batches and return to the pot to keep warm.
- Pat the shrimp dry and toss in the chili garlic sauce. Cook shrimp in a single layer. Air fry on 375° for about 5 minutes flipping halfway. Or broil 2-3 minutes in oven. Watch carefully in both methods to ensure shrimp do not overcook.
- Add lemon juice to soup just before serving. Ladle soup into a shallow bowl and add shrimp in the center. Alternatively skewer shrimp on bamboo spears and lay in the dish.
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