Curried Carrot and Coconut Soup - Penguin Books Australia

Ingredients

• 60ml coconut oil
• 3 shallots, diced
• One 5cm piece fresh ginger, peeled and thinly sliced
• 1 lemongrass stalk, cut into 7.5cm pieces
• Kosher salt
• 1.4kg carrots, peeled and sliced 2cm thick
• 765g coconut milk
• 100g to 130g Thai red curry paste, or to taste
• 3 tablespoons fish sauce
• 720ml to 960ml Chicken Stock (page 314) or water
• 115g salted, dry-roasted peanuts
• 55g dried desiccated coconut flakes
• 2 tablespoons fish sauce
• 8 small dried red chillies, such as chiles de árbol, thinly sliced
• 1 tablespoon coconut oil, melted
• 1 tablespoon minced lemongrass
• 1 tablespoon sugar
• 10 makrut lime leaves, thinly sliced (optional)
• Handful of Thai basil leaves
• 2 to 3 limes, quartered