Tonight we had a little asian feast of tom kha soup, vietnamese spring rolls and steamed asparagus. So good and so easy.

Tom Kha Soup:

• One can of Thai Kitchen Tom Kha soup, they call it “Coconut Ginger Soup” on the can, with subhead Tom Kha.  (This soup is excellent. It comes loaded with spices/flavors, but you do have to fish them out, or eat around them. In just this one can, there was one whole red chili, several large chunks of ginger, lemongrass chunks, lime leaf bits.)
• We added some extra veggies (baby corn, asparagus tips, fresh grape tomatoes).
• We pan-fried some jumbo shrimp and tossed them in at the end.
• And added a little extra heat with thai green chili paste.

Spring Rolls:

• These were baked at high heat in the oven and they came out deliciously crispy.
• The brand was called Lucky (all natural, vegetarian, no MSG).
• A very nice counterpoint to the heat of the soup.