Thai Broth of Shellfish and Asparagus Recipe

Ingredients:

• 1 pound shellfish (mussels, clams, shrimp or a combination)
• 1 pound asparagus, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon lemongrass, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 4 cups chicken or vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat oil in a soup pot over medium-high heat.
2. Once hot, sauté garlic, ginger, and lemongrass until fragrant
3. Add asparagus and cook, stirring frequently, for about 5 minutes until crisp-tender.
4. Add broth, fish sauce, soy sauce, lime juice, brown sugar, salt, and pepper, and bring it to boil.
5. Simmer for 10 minutes until the asparagus is fully cooked.
6. Add in the shellfish and cook until they open (this should take a few minutes).
7. Discard any shellfish that do not open.
8. Serve hot with your favorite toppings such as cilantro, chili flakes, and lime wedges!

Verdict and Serving Suggestions:

This Thai Broth of Shellfish and Asparagus is perfect for a cozy night in and full of flavor. You can adjust the heat level to your personal taste by adding more or less chili flakes. It pairs well with a side of rice or noodles. Enjoy!