Thom Kha asparagus (Thai soup)
- Number of Servings: 4
Ingredients
Chicken stock, home-made, defatted, no salt added, 4 cup *kaffir or lime leaves, 6 leaves Ginger Root, 4 slices (1" dia) Lemon grass (citronella), fresh, 80 grams (2 stalks) *Mushroom Straw Canned 1/2 can, drained Coconut milk, lite, Thai Kitchen, 1 cup Lime Juice, 3 tblsp *Sweetzfree, drops, 1 - 2 drops Kikkoman low sodium soy sauce, 1 tsp Asparagus, fresh, 20 spear, medium Cilantro, chopped, 2 tblsp
Cut lemon grass int pieces, cut ends off asparagus, peel if necessary and cut into 3 pieces each. Bring chicken stock to a boil. Lightly bruise the kaffir lime, ginger and lemongrass and add to the stock. Simmer 30min. Strain the stock, keeping the liquid and throwing out the solids. Return stock to the saucepan and add everything else except the cilantro. Bring back to a boil and boil about 1 min until the asparagus is cooked but still crisp. Add more soy if necessary. Garnish with cilantro.
Serving Size: Makes 4 servings
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 5.8 g
- Cholesterol: 40.0 mg
- Sodium: 115.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.8 g
- Protein: 21.5 g
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