Green Asparagus Soup with Lemongrass

Rinse the lemongrass and halve lengthwise. Rinse the asparagus, remove the woody ends and cook the asparagus in boiling salted water with lemon juice and lemongrass about 12 minutes. Remove the asparagus from the broth. Cut off the tips and keep warm in some broth for garnish.

Measure out 200 ml (approximately 3/4 cup) from the remaining broth and boil the remaining asparagus. Puree, stir in the coconut cream and season with chili powder, salt and pepper.