Thai Style Asparagus Soup with Green Curry


Emma Alter Photo
Emma Alter

Difficulty Level Easy

I bought my first asparagus at the farmers' market last week and this week it has appeared at about half the price. I ended up buying a huge amount so I'm gearing up to do some pickling later today. The pickled asparagus was one of my favourite preserves from last year and I intend to at least double the amount I made last year.

To fit the asparagus into the jar I had to cut about half of the stalk off, and there was no way I was going to waste all of that great asparagus. The most reasonable thing to do is to make soup. I didn't feel like a cream based soups so I made a Thai inspired soup. It really should have lime and cilantro, neither of which I had on hand, so I used some yuzu juice and chives. If you use vegetable stock this is soup is vegan.


1 tbsp vegetable oil
wild leeks
3 cups chopped asparagus
1 tsp chili flakes
1 tbsp green curry paste
3 cups chicken or vegetable stock
1 can coconut milk
2 tbsp  lime juice
salt and pepper to taste
cilantro for garnish


  1. Heat oil in a large pot and add leeks. Cook until tender, about 5 minutes. Add asparagus, chili flakes and curry paste and cook until curry is fragrant, about 1 minute.
  2. Add stock and bring to a boil. Reduce heat and cook until the asparagus is very tender.
  3. With an immersion blender, or using a blender, blend until the mixture is pureed to the consistency you want. Add coconut milk and salt and pepper and reheat soup. Ladle into bowls and garnish with cilantro.
This recipe appears in: Soups
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