John Myers
Asian Asparagus and Coconut Soup
The perfect asian asparagus and coconut soup recipe with a picture and simple step-by-step instructions.
- 500 g White asparagus
- 600 ml Water
- 2 Rods Lemongrass
- 1 Pc. Clove of garlic
- 1 bunch Spring onion
- 2 cm Fresh ginger
- 1 tsp Curry oil, alternatively normal frying oil
- 400 ml Coconut milk
- 1 Pc. Vegetable stock cubes
- Salt pepper
- Gomasio or sesame
- 1 tbsp Sesame oil
- Wash the asparagus, cut off the woody ends and peel. Halve the lemongrass and simmer with the asparagus peels for about 10 minutes in about 600 ml of water. Pour off and save the asparagus water.
- Cut off the asparagus heads and set aside. Roughly chop the rest of the asparagus stalks and sauté in heated curry oil. Squeeze in the garlic, finely grate the peeled ginger and add. Cut the spring onions into rings and add them as well.
- Add asparagus water, coconut milk, vegetable stock cubes, bring to the boil and then simmer covered for about 15 minutes. Season with salt and pepper. Puree finely. Then add the asparagus heads and simmer covered in the soup for about 10 minutes.
- To serve, sprinkle with gomasio and drizzle with sesame oil.
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