Thai Lemongrass Asparagus Soup Recipes

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)

Steps:

• In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
• In small skillet, heat oil over medium-high heat.
• Add garlic and ginger, and cook, stirring often, about 30 seconds.
• When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
• Add cooked garlic and ginger to broth.
• Return broth to a boil, and stir in chile paste and mushrooms.
• Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
• Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
• Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
• Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
• For Vegetarian/Vegan omit the fish sauce and use the soy.

THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.

THAI LEMONGRASS-ASPARAGUS SOUP

Steps:

• 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.