Thai Lemongrass-Asparagus Soup

1
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.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
5 Min
Cook:
40 Min

Ingredients

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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

How to Make Thai Lemongrass-Asparagus Soup

Step-by-Step

  • 1Preheat 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.
  • 2Place 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.
  • 3Puree asparagus in blender (blender is best for the texture) with coconut milk and stock. Re-heat on stovetop. Turn off heat, add lemon juice.

Printable Recipe Card

About Thai Lemongrass-Asparagus Soup

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




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