The hexadecimal color of today’s mushroom asparagus curry soup is #5e2300.
Spicy, but you can handle it.
- Maybe 1 cup of water
- Maybe 1/3 cup of soy sauce
- Maybe 1/2 cup of veggie broth
- Maybe 1/2 cup of chicken broth
- About 2/3 a container of white button mushrooms
- Green onion bunch – I could’ve used two bunches
- A handful of bean sprouts
- Two tablespoons of red curry paste
- One teaspoon of chili oil
- Two tablespoons of crushed garlic
- Asparagus bunch
- 2 baby bok choy, 3 if you feel like it
- A tablespoon of salt
Steps to reproduce:
- Start a medium heat on the water.
- Add broth parts.
- Shake in some soy sauce. Soup’s a little brown at this point.
- Toss in the bean sprouts.
- Toss in the mushrooms (I buy them pre-sliced, but slice ’em if you prefer).
- Slice up the green onions and toss them in. I probably could’ve used two bunches.
- I use crushed garlic from a jar. Add two tablespoons from a jar, or 4 crushed cloves.
- Add two tablespoons of red curry paste and one teaspoon of chili oil.
- Soup’s reddish brown at this point! And nearly to a boil.
- While that’s working its way to a boil, chop the asparagus bunch in three parts. Toss in all the pieces *except* for the heads.
- Quickly chop the bok choy. Toss the white parts in, save the leaves for last.
- TASTE SOUP RIGOROUSLY! But be careful, it has kick. Add more soy sauce & water if it’s too spicy; add more chili oil if you want more kick.
- Add about a tablespoon of salt (or skip this step – YMMV).
- I prefer a balance with more curry and only a tiny bit of chili oil.
- At the very last minute, throw in the bok choy leaves and the heads of the asparagus.
- Boil it for maybe two more minutes.
This will serve two fairly hungry people. Or one insane lady.