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    Home » Appetizers

    Spicy Asparagus Soup

    Published: May 27, 2021 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Green curry paste gives this Spicy Asparagus Soup its kick! A touch of coconut milk completes the Asian profile.

    Asparagus soup in a white bowl with a skewer of shrimp.

    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.

    Asparagus soup in a white bowl with a skewer of shrimp.

    Spicy Asparagus Soup

    Green curry paste and coconut milk give a spicy Thai twist to asparagus soup.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Soup
    Cuisine: Asian
    Prep Time: 15 minutes mins
    Cook Time: 43 minutes mins
    Total Time: 58 minutes mins
    Servings: 4 servings

    Ingredients

    • 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.

    Nutrition

    Calories: 382kcal | Carbohydrates: 21g | Protein: 31g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 917mg | Potassium: 839mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1751IU | Vitamin C: 15mg | Calcium: 253mg | Iron: 6mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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