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🍽️ Light Coconut Soup with Asparagus Dumplings

100 kcal · 30 min · 4 servings

Ingredients

• 1 large shallot
• 30 g ginger (1 piece)
• 1 green chili pepper
• 12 stalks green asparagus
• 1 tbsp oil
• 600 ml classic vegetable broth
• 1 egg white
• 8 wonton pastry sheets
• 1 small lime
• 125 ml coconut milk (9 % fat)
• 1 tsp yellow curry paste
• 1 tbsp Thai fish sauce
• 0.5 bunch chervil
• salt
• pepper

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Peel the ginger and grate it finely.
3. 3. Wash the chili pepper, cut it lengthwise, and remove the seeds.
4. 4. Finely chop the chili pepper.
5. 5. Wash the asparagus and cut off the woody lower ends.
6. 6. Heat the oil in a large pot.
7. 7. Sauté the shallots, ginger, and chili in the pot for a short time.
8. 8. Add the vegetable broth and bring the mixture to a boil.
9. 9. Add the whole asparagus spears to the boiling broth.
10. 10. Cook the asparagus for 5 minutes.
11. 11. Lift the asparagus spears out with a slotted spoon.
12. 12. Let the asparagus drain and cool down slightly.
13. 13. Cut off the asparagus tips.
14. 14. Halve the asparagus tips lengthwise.
15. 15. Slice the remaining asparagus into thin rounds.
16. 16. Separate the egg white from the egg yolk.
17. 17. Whisk the egg white with a few drops of water.
18. 18. Use the egg yolk for another purpose.
19. 19. Place three halved asparagus tips in the center of each wonton wrapper.
20. 20. Brush the edges of the wonton wrappers with the egg white.
21. 21. Fold the wontons together.
22. 22. Press the edges firmly to seal them.
23. 23. Squeeze the lime.
24. 24. Measure out 1 to 2 tablespoons of lime juice.
25. 25. Pour the coconut milk into the asparagus broth.
26. 26. Add the curry paste to the broth.
27. 27. Add the fish sauce to the broth.
28. 28. Bring the broth to a boil again.
29. 29. Strain the broth into a clean pot through a sieve.
30. 30. Bring the filtered broth to a boil.
31. 31. Add the dumplings to the boiling broth.
32. 32. Add the asparagus slices to the broth.
33. 33. Cook the dumplings and asparagus slices for 2 minutes.
34. 34. Wash the chervil.
35. 35. Shake the chervil dry.
36. 36. Pluck the chervil leaves from the stems.
37. 37. Season the coconut soup with salt and pepper.
38. 38. Garnish the soup with the chervil leaves.
39. 39. Serve the soup immediately.

Nutrition per serving

• kcal: 100
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 8 g