Asparagus Curry Soup with Salmon

Ingredients

• 1 Garlic clove
• 4 slices ginger
• 1 stalk lemongrass
• 2 chili peppers
• 2 tbsp oil
• 2 tbsp red curry paste
• 400 ml coconut milk
• 600 g fish stock
• light soy sauce
• Salt
• 400 g salmon
• 0.5 bunch green asparagus
• 0.5 bunch white asparagus
• coriander leaves (for garnish)

Instructions

1. 1.

   Peel the garlic clove and slice it thinly.

2. 2.

   Wash one chili pepper and halve it.

3. 3.

   Press the lemongrass to release its flavor.

4. 4.

   Sauté the garlic, chili, lemongrass, and ginger in 1 tbsp hot oil, stir in the curry paste, then deglaze with coconut milk and fish stock. Simmer gently for about 20 minutes.

5. 5.

   Meanwhile, peel the white asparagus and only the lower third of the green asparagus. Steam the white asparagus in a steamer basket over salted water for 10 minutes. Add the green asparagus and steam for another ~8 minutes until al dente. Remove, let cool slightly, then cut diagonally into pieces.

6. 6.

   Wash the salmon, pat dry, and cut into large cubes. Briefly sear in the remaining oil and season with salt.

7. 7.

   Strain the soup through a sieve, wash the second chili pepper and slice it into rings. Add the asparagus and salmon cubes to the soup and let them gently cook for about 5 minutes on low heat. Season with soy sauce and serve garnished with coriander leaves.