Recipe
Thai Carrot Soup with Ginger and Lemongrass
Posted by : unknown
Preparation time : 40 Min
Cooking time : 30 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 small cooking onion
- 3 cloves garlic
- 1-2 thumb-size pieces ginger
- 4 cups chicken broth
- 1 fresh red chilli, minced (omit if you prefer a milder soup) OR 1-2 tsp. chilli sauce
- 1/4 cup white rice
- 1 Tbsp. ground cumin
- 1 + 1/2 tsp. cardamon
- 1/4 tsp. nutmeg
- 1 stalk lemongrass, finely sliced OR 2 Tbsp. frozen prepared lemongrass
- 7 medium carrots, sliced (they can be thick slices, as the soup will be pureed later)
- 1 can coconut milk
- 1-3 Tbsp. fish or vegetarian fish sauce (start with 1 and add more if needed, depending on how salty your broth is)
- 1 Tbsp. soy sauce
- handful fresh coriander
- handful fresh basil
- juice of 1/2 lime
- oil for stir-frying
Preparation
1. Pour 2 Tbsp.oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass, and fresh chilli (or chilli sauce). Stir-fry until fragrant (about 1 minute).
2. Add the broth and rice. Bring to a boil.
3. Add the carrots plus the spices (cumin, cardamon, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft
4. Add the coconut milk and stir. Puree the soup in batches in your blender. Return soup to the soup pot.
5. Re-warm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce (or vegetarian fish sauce) instead of salt, as needed. (If your soup turns out too salty, add more lime juice.) Add more fresh chilli or chilli sauce if not spicy enough.
6. Ladle into bowls and sprinkle with fresh coriander and basil.
