Curry Chicken and Asparagus Soup

Menu Part: 
Cuisine Type: 
8 to 10 servings

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
Cornstarch (optional)
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.

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