Texas is in a cold spell right now (Yes Northern friends, we just finally hit freezing temperatures, it's a rough life), so we were really craving soup, but didn't want to leave the house to go shopping for ingredients. I wanted to use up some amazing carrots I had picked up from the Johnson Backyard Garden stand at our local farmer's market last week, as well as the leftover stalk of lemongrass in our fridge. After some time on Pinterest looking at a couple recipes, and then accessing the (sad) state of our fridge, this is what I came up with. Based off of original recipe I found here, my version is meatless, among other modifications.
This post isn't sponsored, I link to products and brands I use just because I like them.
Serves 2, double if you want leftovers or if you eat like a teenage boy.
1 14oz can coconut milk (I used lite and it was creamy enough)
1 tablespoon red curry paste
1 cup vegetable broth
4 small (or 2 large) carrots, shredded (I used this veggie spiral slicer)
1/2 red onion, small chopped
2 teaspoons fresh grated ginger
1 stalk lemon grass
1 tablespoon fish sauce
1 tablespoon Lime Tomatillo Serrano Shrub Drink (drinking vinegar) or just use lime juice
Rice noodles (I used 1/4 of a 8oz box, I liked that ratio since the carrots are like noodles)
1 green onion, thinly sliced, shredded or curled for garnish
Sriracha (for garnish / extra spice as desired)
Salt to taste
2.5 quart saucepan
Julienne peeler or veggie spiral slicer (for the carrots and green onion to garnish)
1) Mix half the can of coconut milk and the curry paste in a sauce pan, heat until simmering.
2) Add the carrots, the rest of the coconut milk, veggie broth, fish sauce, lemon grass, ginger, onion, Shrub Drink (or lime juice), continue to simmer for 20 minutes.
3) Add the rice noodles, push them around underneath the surface of the soup until they soften (2-5 minutes)
4) Remove the lemon grass stalks, salt to taste, ladle into bowls, garnish with green onions and Sriracha.