Thai-Inspired Lemongrass Coconut Carrot Soup
Not sure how to make the most of lemongrass? Add it to the base of your soups for a light, citrusy flavor
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Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Kitchen towel
- Mixing bowl
- Ladle
- Wooden spoon
- Measuring spoon
- Peeler
- Grater
Ingredients
- 1 tsp Olive oil
- 1 Onion, roughly chopped
- 3 cloves Garlic
- 1 inch piece Ginger, minced
- 500 g Carrots, peeled and roughly chopped
- 3 tbsp Red Thai curry paste
- 4 cups Vegetable stock/broth
- 2 stalks Lemongrass, outer skin removed and sliced vertically
- 400 ml Coconut milk
- Salt & Pepper to tase
- Chopped coriander / cilantro
- Lime
- Thai red pepper, deseeded and finely sliced
- Red pepper falkes
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