In a world of culinary complexity, soup remains our most honest comfort, recognised in every corner of the world. Perhaps it’s how a simple pot of broth transforms humble ingredients into something greater than their parts. Or maybe it’s the way steam rises, carrying aromas that fill our homes and make everyone wonder what’s cooking.

In kitchens everywhere, soup brings warmth and nourishment to our everyday routines. This creamy Thai asparagus soup brings together the earthiness of fresh asparagus with the velvety richness of coconut milk, infused with aromatic lemongrass and lime.

There’s something about a good bowl of soup that just makes you stop and appreciate the small things. Hope you get the chance to try and enjoy!

Ingredients

For the soup base:

• 900g fresh asparagus, woody ends trimmed
• 1 medium onion, finely chopped
• 3 cloves garlic, crushed
• 1 stalk lemongrass, outer layers removed, bruised and cut into 5cm pieces
• 1 tbsp fresh root ginger, grated
• 50g Thai green curry paste (I used one of the small paste pots)
• 1 tbsp olive oil
• 1 litre vegetable stock
• 400ml coconut milk
• 2 kaffir lime leaves
• Juice and zest of 1 lime
• 1 tbsp soy sauce 
• 1 tsp soft brown sugar
• 1 tbsp light miso paste 
• Salt and freshly ground black pepper to taste

For garnish:

• Fresh chopped chives (which provide a delicate onion flavour to compliment the asparagus)
• Blanched asparagus tips 

Method

1. Prepare the asparagus: Cut off the tips of about 8 asparagus stalks and set aside for garnish. Roughly chop the remaining asparagus.
2. Create the soup base: Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic, ginger, and Thai green curry paste and cook for another minute until fragrant. Add lemongrass and kaffir lime leaves if using.
3. Cook the asparagus: Add the chopped asparagus to the pot and cook for 2-3 minutes. Pour in the vegetable stock, bring to the boil, then reduce heat and simmer for 15-20 minutes until asparagus is very tender.
4. Blanch the reserved tips: While the soup simmers, blanch the reserved asparagus tips in boiling water for 2 minutes. Immediately transfer to iced water to stop cooking, then drain and set aside.
5. Blend the soup: Remove the lemongrass pieces and lime leaves from the pot. Using a hand blender, blitz the soup until completely smooth. 
6. Add Thai flavours: Return the soup to low heat. Stir in the coconut milk, lime juice and zest, soy sauce, brown sugar and miso paste. Heat through but do not boil. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls. Garnish with blanched asparagus tips and chopped chives.

Notes

• The soup can be made ahead and kept in the fridge for up to 3 days. The flavours often deepen overnight.