We’re having a fairly good asparagus harvest this year. Because I’m not in much of a cooking mood, I want some easy, but delicious ways o prepare it. With some pantry items and a bunch of asparagus, create the simple magic of Salmon Asparagus Mushroom Soup. It’s an amazing spring treat.
Salmon Asparagus Mushroom Soup
Ingredients
- 1 (10 oz) jar of mushrooms, including liquid
- 1 (13.66 oz) can unsweetened coconut milk
- 2 cups beef or chicken stock
- 1 bunch asparagus, thinly sliced
- 1/4 cup chopped cilantro
- 3 TBSP minced fresh ginger
- 1-2 TBSP fish sauce (must use)
- 1TBSP chopped lemon balm, or use lemon or lime zest
- 2 tsps Simply Asia sweet ginger garlic seasoning, or other sesame seasoning
- Salt and pepper
- Dash of five spice powder
- Dash of togarashi or other hot pepper seasoning
- 1 (14.75 oz) can of salmon, drained
Instructions
- Place all ingredients, except salmon, in a saucepan. Heat on medium and simmer a few minutes until asparagus is tender.
- Break up salmon and stir into soup.
- Serve!
- Other additions: potato, corn, or carrot