California Farm Thai Coconut Asparagus Soup Recipe by Hobby Horseman
Cooking Instructions 15 min asparagus broth, 15 min soup 1 Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup. 2 Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking. 3 Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve. 1 Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup. 1 Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup. 2 Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking. 2 Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking. 3 Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve. 3 Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Classic Mashed Potatoes Menudo Shrimp Naan Pizza Bean and Bacon Soup Crockpot Make your boxed cake better Classic Mashed Potatoes Menudo Shrimp Naan Pizza Bean and Bacon Soup Crockpot Make your boxed cake better Pina Colada Bundt Cake Chow Chow Bhorta Turkey Skillet Cold fried Bread fried Breakfast Smoked tofu,zucchini and pickled cucumber vegan salad Creamy potato bake Chole Chana Masala Mix vegetable broccoli poha Sooji ki kheer, sugar free ❤️ Chayote orange juice Pina Colada Bundt Cake Chow Chow Bhorta Turkey Skillet Cold fried Bread fried Breakfast Smoked tofu,zucchini and pickled cucumber vegan salad Creamy potato bake Chole Chana Masala Mix vegetable broccoli poha Sooji ki kheer, sugar free ❤️ Chayote orange juice