Thai Red Curry Soup with Asparagus
Trim and discard tough ends of asparagus. Cut into 1-in pieces.
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.
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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