Spicy Asparagus Soup
A spicy twist to asparagus soup.
Servings: 4 servings
Calories: 382kcal
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