Asparagus Shrimp Tom Yum Soup

What You Need

For Broth:

3 cups water
3 cups chicken or vegetable stock
2 stalks of lemongrass
2 inch piece of fresh ginger, peeled
4 kaffir lime leaves, torn (2 tsp of lime zest can be substituted)
1 thai chili (2 serrano peppers can be substituted), sliced
4 cloves of fresh garlic

Add-ins:

5 oz black or wood ear mushrooms (oyster mushrooms can be substituted)
2 roma tomatoes, cut into small wedges
1 medium white onion, sliced medium thickness
1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
1 tsp sugar
3 1/2 tsp fish sauce
1/4 cup fresh lime juice
3/4 lb fresh raw shrimp
2 tbsp green onion, sliced



Average



4



Fresh Asparagus

What You Do

In a medium pan, fill the bottom with about 1 inch of water. Bring to a simmer and add asparagus. Steam for 2 minutes. The asparagus will not be fully-cooked, but with be slightly crisp. Remove from water and pat dry. Set aside.

Preheat a grill to medium-high heat. Cut the skirt steak into 4 equal portions and pound 1/3 inch thick. Season both sides with sa#87e5ff4e352alt and pepper.

Place a few pieces of asparagus and a few pieces of pepper towards one side of a piece of steak. Roll the steak around the asparagus and peppers. Secure with toothpicks. Repeat with remaining steak and veggies.

Brush the steak and veggies with olive oil. Grill about 3-4 minutes per side and rotate 3-4 times to make sure all portions have a good sear. Use a meat thermometer to cook the steak to desired doneness. For medium rare, cook the steak till 135°F. For medium, cook the steak till 145°F.

Recipe courtesy of Ashley from Cheesecurd in Paradise

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