Soup of the day!
Kristen’s extra-kick mushroom asparagus curry soup

The hexadecimal color of today’s soup is #5e2300: spicy, but you can handle it.
See the picture here.
Ingredients:
Maybe 2 cups of water
Maybe 1/2 cup of soy sauce
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.
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.
TAH DAH!
This will serve two fairly hungry people. Or one insane lady.








