Spicy Thai Asparagus Soup

Prep Time 5 MIN

Cook Time 20 MIN

Serves 4

Ingredients :

  • 2 tbsp (30 mL) canola oil
  • 1-1/4 lb (625 g) asparagus, trimmed and cut into 1-inch (2.5 cm) lengths
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) grated lemon zest
  • 1 can (400 mL) light coconut milk
  • 1 jar (341 mL) VH® Coconut Red Curry

Directions :

  1. Heat oil in large saucepan set over medium heat; add asparagus, onion, garlic and lemon zest. Cook, stirring, until vegetables are softened, about 5 minutes.
  2. Pour in coconut milk and VH® Coconut Red Curry. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.


  • Serve garnished with blanched asparagus spear pieces.
  • You can also puree this soup for an added creamy elegant touch. After cooking through to end of step #2, transfer soup, in batches, to blender. Blend until very smooth. Garnish as you would above and with a dollop of sour cream or yogurt.

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