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

  • 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

  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.

Printable Recipe Card

About Thai Lemongrass-Asparagus Soup

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




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