Spicy Thai Chicken and Asparagus Soup Recipe

Spicy Thai Chicken and Asparagus Soup

This soup is not only a feast for the eyes but flavorful as well. A happy contrast between hot and creaminess. If you find it too spicy add a bit more sugar. If you think it is too bland and needs a bit more zing, add a dash of soy sauce or a squirt of lime juice.

Yield: 4 servings

Time: 30 minutes

Ingredients:

US MeasuresMetric
  • 8 dried shitake mushrooms
  • 3-4 cups boiling water
  • 2 cups asparagus spears cut into 2-inches pieces
  • 1 large red pepper, seeded and cut into 1/8 inch slices
  • 1 small onion, sliced thinly
  • 2 garlic cloves, finely minced
  • 1 Tbsp minced fresh ginger
  • 2 large boneless chicken breasts, sliced into bite-size strips
  • 1 can unsweetened coconut milk about 14 oz
  • 1 Tbsp yellow curry paste, or to taste
  • 1 tsp brown sugar, or to taste
  • 1 Tbsp fish sauce
  • 1 3/4 cups chicken or vegetable broth
  • 4 oz Chinese egg noodles
  • salt and freshly ground pepper
  • zest of 1 lime, or to taste
  • lime wedges to serve
  • 8 dried shitake mushrooms
  • about 1 L boiling water
  • 250 g asparagus spears cut into 5 cm pieces
  • 1 large red pepper, seeded and cut into 1/2 cm slices
  • 1 small onion, sliced thinly
  • 2 garlic cloves, finely minced
  • 1 Tbsp minced fresh ginger
  • 2 large boneless chicken breasts, sliced into bite-size strips
  • 1 can unsweetened coconut milk about 420 ml
  • 1 Tbsp yellow curry paste, or to taste
  • 1 tsp brown sugar, or to taste
  • 1 Tbsp fish sauce
  • 400 ml chicken or vegetable broth
  • 120 g Chinese egg noodles
  • salt and freshly ground pepper
  • zest of 1 lime, or to taste
  • lime wedges to serve

Preparation:

Bring water to a boil. Add dried shitake mushrooms to a bowl. Pour hot water over the mushrooms to cover. Seal bowl with cling film. Let rehydrate for at least 20 minutes or until caps are tender.

Add 2 tablespoons of vegetable oil to a wok and heat it over medium-high heat. Add asparagus pieces, onion and red pepper slices. Stir-fry vegetables until they are soft but still crunchy. Add garlic and ginger. Cook for 2 minutes longer. Remove vegetables from the wok and set them aside. Season with salt and pepper. Wipe wok off with paper towels. Return wok to medium-high heat. Shake the contents of a coconut can well. Pour milk into the wok and bring it to a quick boil. Give it a stir and reduce the heat to medium-low. Cook until it is reduced by almost half. Stir once in a while. Coconut milk will get thick and shiny. It may separate during cooking, but it is OK. Remove coconut milk from the heat and add the curry paste. Whisk until curry paste is well incorporated. Return it to medium heat. Pour in the chicken stock, sugar and fish sauce. Simmer it gently.

Squeeze excess water from the shitake mushrooms, slice them and add it to the coconut/curry mix. Add the chicken strips and lime zest. Continue simmering for about 5 minutes longer or until chicken is cooked through. Add the noodles and cook for 3-5 minutes longer. Add asparagus, pepper and onion to the soup and warm it through. If the soup seems too thick add some chicken stock. Adjust seasonings and serve with lime wedges on the side.

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