Curry Chicken and Asparagus Soup
This Thai-influence soup features garlic, gingerroot, Thai fish sauce, coconut milk, red curry paste and asparagus for a creamy, unique taste.
1/2 gallon chicken stock
1 tbsp. garlic, chopped
1 tbsp. gingerroot, grated
1/2 cup light soy sauce
1 tsp. Thai fish sauce
1 tsp. curry powder
1/2 tsp. sugar
1 cup coconut milk
1 tsp. red curry paste
1 lb. chicken strips, julienned
1 cup onions, julienned
1 lb. asparagus, cut on bias
1/2 cup red bell pepper, julienned
1/4 tsp. sesame oil
1/4 cup cilantro, chopped (garnish)
1. Simmer stock with garlic, gingerroot, soy sauce, fish sauce, curry powder, sugar, coconut milk and curry paste about 5 mins.
2. Add chicken and vegetables. Cook 2 to 3 mins. longer.
3. Thicken with cornstarch if desired and remove from heat.
4. Finish with sesame oil, adjust seasoning and add cilantro. Serve.
Recipe by Holy Cross Hospital, Fort Lauderdale, Fla.