Thai-Scented Asparagus Soup

  • 1 large onion, finely chopped
  • 3tbsp unsalted butter or rapeseed oil
  • 1kg asparagus (after trimming woody stem)
  • 1/2 tsp black pepper
  • 380ml coconut milk
  • 1 litre chicken or vegetable stock
  • 3 tbsp finely chopped lemongrass
  • 3 tbsp finely chopped fresh ginger
  • 1/2 tsp fresh lemon juice
  • Cut the asparagus into 1cm pieces.
  • 1 tsp of freshly chopped coriander/ chives
  • 2tbsp coconut cream 

Cook the onion in the butter or oil in a heavy stock pot over a medium heat and stir until softened. 

Add the lemongrass and ginger and continue to cook for about 3 minutes. 

Add the asparagus pieces and season, cook stirring frequently for about 5 minutes. 

Add the coconut milk and the stock, simmer until the asparagus pieces are very soft, about 15 minutes. 

Purée the soup in batches in a blender until smooth. 

Add lemon juice and garnish with coriander or chives and a swirl of coconut cream. 

If making ahead then add the lemon juice after re-heating.