Thai Red Curry Soup with Asparagus
30-minute recipe
Serves 4
A simple, spicy soup you can eat for lunch, or have as an easy appetizer course. Tip: Bending asparagus to remove tough ends can break off perfectly good portions of the stalk. Instead—using a sharp paring knife—trim one inch from each spear and keep the rest for cooking.
30-minute recipe
Serves 4
Ingredients
560 g
2 tbsp
1 tbsp
1 400-mL can
1 400-mL jar
Directions
- 1
Trim and discard tough ends of asparagus. Cut into 1-in pieces.
- 2
Heat a large saucepan over medium. Add oil, then asparagus, onion, garlic and lemon zest. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- 3
Pour in coconut milk and red curry sauce. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes. Ladle soup into bowls and garnish with chilies, if desired.
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Last updated: March 1st, 2021
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