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Thai Style Asparagus Soup with Green Curry
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.
INGREDIENTS
| 1 tbsp | vegetable oil |
| 6 | 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 | |
PREPARATION:
- 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.
- Add stock and bring to a boil. Reduce heat and cook until the asparagus is very tender.
- 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.
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