It is so nice, hot spicy curry soup, I love it 🙂

Heat the big pan, add the oil and chopped onion, fry until golden brown. Then add the crushed garlic, chicken breast cutted into cubes and fry 3 minutes, stirring at times. Pour in the coconut milk, chicken stock . Chop the tips of asparagus and put there to one side for later. Roughly chop the asparagus stalks and add into a pan. Put the all ingredients ( apart cream )  into a pan, as well.  Bring to the boil and cook in a low heat for 15 minutes.

Add the tips of asparagus and cook another 3-4 minutes.( Take out the lemon grass)  Pour the cream in, now is ready to serve 🙂

Garnish with fresh coriander.