Thai Coconut Lemongrass Soup

35m

1 tbsp

olive oil

small shallots, minced

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

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

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.
Add broth, coconut milk, lemon juice, mint, lime juice, salt, and red chili flakes. Simmer for about 10 minutes.
Add mushrooms, carrots, and cilantro, cooking for about 5 minutes.
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.

Taylor was trained in the culinary arts at the famous Cordon Bleu in Paris. With a high-end catering company and salted-butter caramel business, Taylor seeks excellence through learning and experiment...

26min