Full of nutrition and seasonal freshness, this asparagus soup is a fusion of Thai, Indian and English ingredients.
We’ve been having a fair bit of spring-time fun lately, between the bouts of studious noses in books, mammoth sessions of ironing and washing, messy but successful recipe development and you know…general work.
We have eaten chips at the zoo in front of pelicans, samosa toasties at Butterfly World, Churros at the Real Food Festival, Chinese ‘mix boxes’ in Camden and pizza at the foot of the cable cars in London. Of course there was Indian ice-cream, warm chocolate fudge cake and a whole box of alphonso mangoes in between.
So, at the start of the week I made Asparagus, spinach and mung bean soup with a real Thai feel. When you look at it, I hope you will find the bright green, smooth and pulpy look as enticing as it is promising of nutrition and seasonal freshness. When you smell it, you get a really rousing whack of juicy, lightly sweet and spices essences. The taste…a bit likes a Thai green curry with an Indian and English accent. How’s that for a healthy fusion?
Thai asparagus, spinach and mung bean soup
300g fresh spinach leaves
200ml coconut milk
100g mung beans
1 stalk of lemongrass
3 cloves of garlic, peeled
2 kaffir lime leaves
Juice of 1 lime
A good handful of basil leaves (Thai sweet basil preferably)
2-3 green chillies
2-3 shallots, peeled and chopped
5 cm piece of galangal
5 cm piece of ginger
400ml vegetable stock
Salt if needed
1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. cooking oil
1. Boil the mung beans in about four times the water until they are pulpy.
2. In a food processor, blitz together the garlic, ginger, galangal, ground cumin and ground coriander, chillies, shallots, lemongrass into a smooth paste.
3. In a deep pan, heat the oil and then add the paste and fry for under a minute. Don’t let the paste brown.
4. Add the coconut milk and vegetable stock and then include the lime juice and basil. Bring the soup to a simmer before adding the asparagus and spinach.
5. Cook for the soup for about 7 minutes and then blend into a bright green and thick soup. Add the kaffir lime leaves and then introduce the mung beans. Bring it all to a hot simmer before serving with thick, chunky bread.