Prep Time
5 min
Cook Time
20 min
Yields
4 servings
Elegant and surprisingly easy to make, this Southeast Asian soup is the perfect dish to bring warmth to your table with a little spicy kick.Inspired by VH Sauces.
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ingredients
2
Tbsp (30 mL) canola oil
1 ¼
lb(s) (625 g) asparagus, trimmed and cut into 1-inch (2.5 cm) lengths
1
onion, chopped
3
clove garlic, minced
1
Tbsp (15 mL) grated lemon zest
1
can (400 mL) light coconut milk
1
jar (341 mL) VH® Thai Red Curry Cooking Sauce
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directions
Step 1
Heat oil in large saucepan set over medium heat; add asparagus, onion, garlic and lemon zest. Cook, stirring, until vegetables are softened, about 5 minutes.
Step 2
Pour in coconut milk and VH® Thai Red Curry Cooking Sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
Step 3
Tips: Serve garnished with blanched asparagus spear pieces. You can also puree this soup for an added creamy elegant touch. After cooking through to end of step #2, transfer soup, in batches, to blender. Blend until very smooth. Garnish as you would above and with a dollop of sour cream or yogurt.