Thai Lemongrass-Asparagus Soup

Johanna Shapiro

By
@josieag

This recipe is perfect for the busy parent. Chop veggies, roast untended for 35 minutes while you play with your kids, and then simply puree.


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Serves:

4

Prep:

5 Min

Cook:

40 Min

Ingredients

2 lb
asparagus, fresh
1 large
leek
1 stalk(s)
lemongrass
2 Tbsp
olive oil
1/2 tsp
salt
1/4 tsp
black pepper
1 can(s)
coconut milk
1/2 c
chicken stock
2 Tbsp
lemon juice

Directions Step-By-Step

1
Preheat oven to 425. Break rough woody ends off asparagus and cut into 2-inch pieces. Remove leek stem and all but 1-inch of green. Cut remaining white section of leeks in half lengthwise, wash thoroughly. Roughly chop. Remove lemongrass stem and all but 4-inches of thicker lemongrass stalk. Roughly chop the thick stalk.
2
Place asparagus, leeks, lemongrass, olive oil, salt and pepper in 9x13 roasting pan. Toss. Roast in pre-heated oven for 30-35 minutes until leeks are brown but not burnt.
3
Puree asparagus in blender (blender is best for the texture) with coconut milk and stock. Re-heat on stovetop. Turn off heat, add lemon juice.

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy