Spicy Asparagus Soup with Tomatoes and Lemongrass

Ingredients

• 500 g white asparagus
• Salz
• Zucker
• 1 stalk lemongrass
• 2 cm fresh ginger
• 2 stalks coriander (with roots)
• 3 lemon leaves
• 100 g cherry tomatoes
• 1 red chili pepper
• 1 EL soy oil
• 400 ml coconut milk
• 4 EL light soy sauce
• 1 EL fish sauce
• Salz
• Pfeffer (from the mill)

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and cook the spears in boiling salted water with a pinch of sugar for 15 minutes. Remove with a slotted spoon, shock, drain, and cut diagonally into 1.5 cm pieces. Measure out 400-500 ml of asparagus broth. Clean the lemongrass, remove outer leaves, and slice finely into rings. Peel and finely chop ginger and coriander root. Rinse coriander greens, dry, shake, and cut leaflets into fine strips. Score lemon leaves along the edge several times.

2. 2.

   Wash cherry tomatoes and quarter them. Wash chili pepper, halve lengthwise, deseed, and finely chop as well.

3. 3.

   Heat soy oil in a pot and sauté ginger with coriander root, chili, and lemongrass. Add measured asparagus broth and coconut milk, place lemon leaves, season with soy sauce and fish sauce, and simmer over medium heat for 10 minutes. Remove lemon leaves, add asparagus and tomatoes, warm through, then stir in chopped coriander greens. Taste the soup, adjust seasoning if needed, and serve on preheated plates.