Summary

Ingredients

• 1 tablespoon butter
• 2 tablespoon flour
• 1 liter stock, (asparagus stock)
• 300 ml coconut milk light
• 1 kaffir lime leaves
• 1 clove garlic
• 1 piece (s) ginger, the size a thumb
• 0.25 teaspoon ¼ sugar
• 1 dash fish sauce
• 0.25 teaspoon ¼ lemongrass, ground (or 1 stalk fresh lemongrass)

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Instructions

1. The asparagus stock is obtained by briefly boiling the peels of around 500 g asparagus in one liter of water (not too long, otherwise it will be bitter).
2. Make a roux: heat the butter, stir in the flour, deglaze with the asparagus stock. Lightly crush the garlic clove and add to the soup along with the kaffir lime leaf, ginger, lemongrass and sugar. Bring to a boil. Season to taste with fish sauce. Add the coconut milk and let it simmer gently for about 15 minutes. Finally remove the spices.
3. As a soup insert e.g., asparagus cut into pieces (just simmer in the soup for 10 minutes) or spring onions.
4. Any remaining coconut milk can be frozen and reused if necessary.