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 cup cilantro, chopped

1. 01
   Heat the vegetable oil in a large pot over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 03
   Stir in the minced garlic and ginger, cooking for another minute until fragrant.
4. 04
   Add the red curry paste and sauté for 1-2 minutes to enhance the flavor.
5. 05
   Pour in the chicken broth and coconut milk, stirring to combine.
6. 06
   Add the bruised lemongrass stalks, sliced mushrooms, and julienned carrots to the pot.
7. 07
   Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
8. 08
   Remove the lemongrass stalks and discard.
9. 09
   Stir in the fish sauce and lime juice, adjusting seasoning to taste.
10. 10
    Garnish with chopped cilantro before serving.