Asparagus Coconut Soup

Name: Asparagus Coconut Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g white asparagus; 3 Spring onions; 1 red chilli pepper; 3 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 1 can(s) (400 ml each) unsweetened coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Cornstarch; 1 Lime

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

The Asian variant of the classic asparagus cream soup with coconut milk, lime juice, curry and chili also tastes good to the Swiss

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g white asparagus
3 Spring onions
1 red chilli pepper
3 TABLESPOONS Oil
1 TEASPOON Curry Powder
1 can(s) (400 ml each) unsweetened coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Cornstarch
1 Lime

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the asparagus skins and ends with a good 1⁄2 l water. Simmer open for about 10 minutes.
2
In the meantime cut the asparagus into pieces. Clean and wash spring onions and cut into rings. Clean chillies, cut lengthwise, remove seeds, wash and chop finely. Drain the asparagus peel into a fine sieve, catching the stock.
3
Heat the oil in the pot. Sauté the asparagus, spring onions and chilli in it. Sprinkle with curry and sauté. Add asparagus stock and coconut milk and bring to the boil. Season with salt and pepper. Cover and simmer for about 3 minutes. Stir the starch and 1 tbsp. water until smooth, add to the soup and simmer for about 5 minutes. Season to taste with salt, pepper and lime juice (do not boil any more, so that the soup does not settle).