Spicy Thai Asparagus Soup
- prep time 5 min
- total time 25 min
- serves 4
2 tablespoons (30 mL) canola oil
1 ¼ pounds (625 g) asparagus, trimmed and cut into 1-inch (2.5 cm) lengths
1 onion, chopped
3 cloves garlic, minced
1 tablespoon (15 mL) grated lemon zest
1 can (400 mL) light coconut milk
1 jar (341 mL) VH® Thai Red Curry Cooking Sauce
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.
2. Pour in coconut milk and VH® Thai Red Curry Cooking Sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
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.