How to make it

  • In a large pot, heat stock to simmer. Add lime leaves.
  • In another large pot, heat oil over medium heat. Add onion and cook until soft.
  • Add garlic and ginger, cook another minute.
  • Cut lemongrass 4" from the root end and discard the top half. Bash the lemongrass with a meat mallet so that the oils and aroma are released, then add to the onions along with the curry paste and ground coriander.
  • Saute 5 minutes. Add carrots and saute another minute before adding the hot stock.
  • Bring to a boil and simmer the soup about 15 minutes. Remove lime leaves and lemongrass. Use a 'stick' blender to puree the soup until relatively smooth. Add the coconut milk and simmer another 15 minutes.
  • Add pepper to taste and serve immediately with fresh cilantro.
  • Enjoy!

Reviews & Comments 3

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    " It was excellent "
    ivictor ate it and said...
    Just tried this recipe out last night. It's really great and very flexible. You can use the basis of the key ingredients ie lemon grass, ginger, garlic, Thai curry paste etc for a variety of soups with different focuses (fish, chicken, tofu etc).
    Great recipe, thanks
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  • pleclare 7 years ago
    Can I have some now!!!
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    " It was excellent "
    sitbynellie ate it and said...
    I love this too. Lovely addition to my soup recipe collection!

    Thanks
    Susan
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    " It was excellent "
    nadaism ate it and said...
    I love the color orange especially carrot, butternut + pumpkin. You've got my double 10 vote but you'll only receive !!!!!5. Thanks for sharing this delicious recipe.
    Cheerfully
    Nada :)
    Was this review helpful? Yes Flag

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