Thai Carrot Soup with Lemongrass and Ginger Recipe | Wolf Gourmet

Ingredients

• 2 cups chicken broth, room temperature
• 1 can (13.5 oz.) coconut milk, room temperature
• 1½ pounds carrots, peeled and cut in large pieces
• 1 small shallot, peeled and halved
• 1 piece (4 inches) lemongrass
• 1 piece (2 inches) ginger, peeled
• ¼ teaspoon crushed red pepper
• ½ cup cilantro leaves
• 1 tablespoon lime juice
• 1½ teaspoons fish sauce
• ½ teaspoon salt