Coconut Thai Asparagus Soup

Coconut Thai Asparagus Soup


This Coconut Thai Asparagus Soup reminds me of my favourite green curry from our local Thai restaurant.  It is rich and creamy with little hint of spice.  It is also a LOT lighter than your typical Thai curry.  I used coconut milk instead of cream and vegetable broth instead of chicken stock so it is dairy free and vegan.  Boy is it good!  This soup is packed full of veggies and is a sneaky way of getting your greens in for the day.  It is packed full of vitamins, minerals, antioxidants, and anti-inflammatory properties.   If you love Thai food, you will love this guilt free Coconut Thai Asparagus soup!!

Coconut Thai Asparagus Soup


2 bunches Asparagus

1 med sweet onion

2 cloves garlic

1 can coconut milk

3 cups vegetable or chicken broth

2 tbsp olive oil

2- 3 tbsp Thai green curry paste (depending on how spicy you want it)

1/2 lime

1/3 cup crushed peanuts or chia seeds for a garnish (optional)

Salt and Pepper


1. Wash your Asparagus and cut into 1-2 inch pieces. *Note- I snap off the base of my Asparagus after washing. If you grab the Asparagus stalk and snap off the bottom the toughest part of the stalk will break off.  Removing the woody end gives your soup a nice smooth consistency!!

2. In a large saucepan or skillet heat your olive oil over med heat. Then add the onion and garlic and sauté for 1-2 minutes or until tender.

3. Next add your coconut milk, green Thai curry paste, and stir until well mixed.

4. Place your Asparagus and 3 cups vegetable broth in the pan and bring to a boil. Reduce the heat to a simmer and cook until Asparagus is tender. Approx 5-7 minutes.

5. Then use an immersion blender or transfer the soup to a blender and purée.

6. Once the soup is puréed you can transfer it back to the pot and add salt and pepper to taste.

7. Heat the soup to desired temperature on a low summer, add a squeeze of lime, and pour into bowls.

You can top with crushed peanuts or chia seeds for a little garnish if you like!

xo Chelsea

5 thoughts on “Coconut Thai Asparagus Soup

  1. When I make asparagus dishes that require a stock – everything from asparagus soup to asparagus risotto – I generally make an asparagus stock. Save the ends you snapped off the stalks, plus trimmings if you peel them, and just simmer them in water for a while like any other veggie stock (there’s an old German trick of putting the heel of an old loaf of bread in the water, but I haven’t found that to be of any advantage, in case you ever read of it). I save trimmings and end pieces in the freezer until I can make a large batch of stock, then freeze that stock so it’s ready to go. It gives asparagus-centric dishes a real boost in flavor, I’ve found, and I bet this wonderful looking Thai soup would benefit from it also. Either way, your finished dish looks great, and I plan on trying it soon, so thank you! 🙂


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