Spicy Asparagus Soup
A spicy twist to asparagus soup.
Prep Time15 minutes mins
Cook Time43 minutes mins
Total Time58 minutes mins
Course: Soup
Cuisine: Asian
Servings: 4 servings
Calories: 382kcal
- 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
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.
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