Thai Coconut Lemongrass Soup

35m

1 tbsp
olive oil
4
small shallots, minced
2
garlic cloves, minced
1 tsp
fresh ginger, grated
4 tbsp
red curry paste
4 cups
vegetable broth
27 oz
unsweetened coconut milk
Dash
lemon juice
Dash
mint, chopped
1
lime, juiced
1 tsp
salt
1 1/2 tsp
red chili flakes
8 oz
mushrooms, sliced
1/2 lb
carrots, juilienned
1/2 cup
cilantro, chopped
8 oz
Brown Rice noodles
  1. In large pot, over medium heat, add oil, shallots, garlic and ginger and sauté about 5 minutes. Add curry paste and stir for about 2 minutes.

  2. Add broth, coconut milk, lemon juice, mint, lime juice, salt, and red chili flakes. Simmer for about 10 minutes.

  3. Add mushrooms, carrots, and cilantro, cooking for about 5 minutes.

  4. In a separate pot, bring water to a boil and cook noodles according to package instructions, typically 2-3 minutes. Strain noodles and evenly distribute among each bowl. Ladle broth and vegetables from the pot over each bowl of noodles. Garnish with chopped cilantro and serve immediately.

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