RECIPE: REC: Thai-style Shrimp and Asparagus Soup

RECIPE:
R

rvb

Well-known member
Thai-style Shrimp and Asparagus Soup

4 cups rich chicken stock.

1 cup asparagus butts snapped off from some other dish.

2 tbs chopped ginger (peeling isn't necessary).

2 tbs snipped lemon grass.

2 tsp basil (i used holy basil).

1/2 pound shrimp, peeled and sliced into smallish bite-sized pieces.

bring the stock to a slow boil. add asparagus, ginger and lemon grass and cook for 10 minutes over medium heat.

puree and strain.

return to saucepan and add shrimp and basil. simmer until the shrimp is cooked through (1-2 minutes).

i'm thinking of adding some coconut milk to leftovers tonight.

 
i thunk it up yesterday. asparagus soup is...

a great way to use the asparagus butts that you snap off of the tender stuff.

 
sadly no. i used dried. we're limited as to what we can winter over and...

the dwarf peach and kaffir lime tree took preference.

 
i had 1-1/2 cups of liquid leftover from the soup today. the shrimp unfortunately...

had to go due to the extraction of 4 teeth today, but i strained and added 1/2 cup unsweetened coconut cream and one ittybitty hot red chile, minced - including the seeds cause i'm brave. it was quite good.

 
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