John Myers
Asparagus Soup with Asian Herbs
The perfect asparagus soup with asian herbs recipe with a picture and simple step-by-step instructions.
- 1,2 liter Chicken broth
- 1 tbsp Fish sauce
- 3 tsp Sugar
- 1 piece Chilli pepper, cut into fine rings
- 3 cm Fresh ginger root or gallant, peeled and thinly sliced
- 2 Stalk Lemongrass, washed and crushed
- 1 tsp Tamarind paste
- 1 bunch Thin green asparagus
- 1 bunch Washed water spinach and stripped of hard stalks
- 4 piece Spring onions, cut into thin rings
- 0,5 liter Lime
- 6 piece Shallots, cut into thin rings
- 1 pinch Salt
- 1 liter Vegetable oil, for frying
- Bring the broth with the fish sauce, sugar, chilli, ginger or gallant, lemongrass and tamarind paste to a boil in a saucepan. Reduce the heat and simmer for about 20 minutes.
- Blanch the asparagus in a saucepan with boiling salted water for about 1 minute, drain, rinse with cold water and drain. Transfer to a bowl with ice water and set aside.
- Salt the finely chopped shallots. Heat some vegetable oil in a heavy pan and fry the shallots in it until crispy brown.
- Divide the blanched asparagus, leafy vegetables and spring onions into 6 small soup bowls. Reheat the broth if necessary. Add the lime juice and pour into the soup bowls. Sprinkle with the roasted shallots and serve.
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