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!!
Ingredients
- 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
Instructions
- 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!!
- 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.
- Next add your coconut milk, green Thai curry paste, and stir until well mixed.
- 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.
- Then use an immersion blender or transfer the soup to a blender and purée.
- Once the soup is puréed you can transfer it back to the pot and add salt and pepper to taste.
- Heat the soup to desired temperature on a low summer, add a squeeze of lime, and pour into bowls.