Thai Coconut Curry Soup with Lemongrass

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1 tablespoon red curry paste
• 3 cups chicken broth
• 1 can coconut milk full-fat
• 2 stalks lemongrass bruised
• 1 cup mushrooms sliced
• 1 cup carrot julienned
• 2 tablespoons fish sauce
• 1 tablespoon lime juice freshly squeezed
• 1/4 cup cilantro chopped

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 3 Stir in the minced garlic and ginger, cooking for another minute until fragrant.
4. 4 Add the red curry paste and sauté for 1-2 minutes to enhance the flavor.
5. 5 Pour in the chicken broth and coconut milk, stirring to combine.
6. 6 Add the bruised lemongrass stalks, sliced mushrooms, and julienned carrots to the pot.
7. 7 Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
8. 8 Remove the lemongrass stalks and discard.
9. 9 Stir in the fish sauce and lime juice, adjusting seasoning to taste.
10. 10 Garnish with chopped cilantro before serving.