Spicy Asparagus Soup

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 1/4 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.

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

Spicy Asparagus Soup

A spicy twist to asparagus soup.
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Course: Soup
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Servings: 4 servings


  • 1 Tbsp butter
  • 1 lb asparagus
  • 3 cloves garlic minced
  • 2 Tbsps shallots minced
  • 1 cups onion diced
  • 1 Tbsp lemongrass chopped (you can substitute zest of one lemon)
  • 1 Tbsp Thai green curry paste I used Thai Kitchen
  • 1 3/4 cup lite coconut milk 400mL can
  • 7 1/4 cups chicken broth
  • 12 oz large shrimp
  • 1 Tbsp sweet chili garlic sauce
  • 1 cup 10% cream
  • 1 tsp fresh lemon juice


  • 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 1/2. 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.


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
Spicy Asparagus Soup

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