Coconut Milk Soup with Mushrooms, Bamboo Shoots and Green Asparagus
Ingredients
- Ingredients
- 1 stem Lemongrass
- 2 garlic cloves
- 2 red chili peppers
- 1 Tbsp freshly grated ginger
- 1 Tbsp sesame oil
- 500 grams Chicken broth
- 250 milliliters Coconut milk
- 2 scallions
- 2 Tomatoes
- 400 grams green Asparagus
- 150 grams button Mushroom
- 150 grams Bamboo shoots (canned)
- salt
- Lime juice
Preparation steps
Halve lime and squeeze out juice. Peel and halve garlic. Rinse and dry chile pepper, cut into rings. Combine half of chile pepper with lemongrass, garlic and ginger. Heat oil in a pan and saute. Add broth and coconut milk. Bring to a boil and simmer for about 10 minutes on low heat.
Strain soup through a sieve and return to the pot. Rinse and dry scallions, cut diagonally into thin rings. Blanch tomatoes, peel, quarter, core and dice. Peel lower third of asparagus and cut stalks into about 3 cm (approximately 1.5 inch) long pieces. Clean mushrooms and slice. Drain bamboo shoots.
Add scallions, remaining chile pepper, asparagus, mushrooms and bamboo shoots to the soup. Simmer for 8-10 minutes on low heat. Add tomatoes and let rest briefly. Season with salt, drizzle with lime juice. Pour into bowls and serve.
