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Ingredient
California Farm Thai Coconut Asparagus Soup
Introduce
Chef :
Hobby HorsemanCalifornia Farm Thai Coconut Asparagus Soup
Spring fresh asparagus tips and ends make the broth for this classic Thai Coconut Soup. Instead of using chicken broth, this soup base uses the broth from tender spring asparagus. Half an hour dinnersoup.
Ingredient
Food ration :
2 people, 2 bowlsCooking time :
15 min asparagus broth, 15 min soup
1 cup
asparagus tips and ends
2 cups
boiling water
1 Tbs
slivered Onion
1 Tbs
slivered Bok choi
1 Tbs
slivered Mushrooms
1 cup
Coconut cream
1 Tbs
oyster sauce
1 Tbs
grapeseed Oil
2 Tbs
pork or chicken
Cooking instructions
* Step 1
Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup.
* Step 2
Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking.
* Step 3
Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve.
Note: if there is a photo you can click to enlarge it
Tag
Soup
American
Thai
Comfort Food
oyster sauce
asparagus tips and ends
boiling water
slivered Onion
slivered Bok choi
slivered Mushrooms
coconut cream
oyster sauce
each Ginger, lemongrass, brown sugar, panang curry paste
grapeseed oil
Dried thai pepper, cut in three, for mild, medium or spicy soup
pork or chicken
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