There are a couple of unique ingredients in this recipe that you may not be as familiar with. Kaffir lime leaves can be a bit tricky to find as they are not typically available in your regular grocery store. Look for them in Asian grocery stores or markets. They freeze well, so pick up a bunch and save some for later.
Lemongrass stalks are now more commonly available and often sold in a bunch of 2-3. To use, chop the ends and peel the outer layer. Then, using something heavy (I use my knife sharpening stick OR a heavy spoon) smash the stocks to open them up.
- 2 sm onions
- 1t salt
- 5 cloves garlic
- 3T ginger
- 2 stalks lemongrass
- 1t curry paste (green or red)
- 1.5 T coriander
- 2 branches of kaffir lime leaves (approx 8 leaves)
- 1.5lb of carrots (6 lg)
- 4 stalks of celery
- 8c vegetable stock
- 1 can coconut milk
- Juice of 1 lemon
- Season to taste with more lemon juice/Zest and/or sambal oelek
- Garnish with cilantro or parsley
Bring stock to a boil in a separate kettle/pot while you prepare the rest of the soup. In a large pot, fry onions with salt until translucent. Add garlic, ginger and crushed lemongrass stalks and let fry another 2-3 minutes. Add curry paste and coriander, stirring to coat. Add carrots, celery and kaffir lime leaves. Pour in hot stock until vegetables are covered. Simmer for ~20 minutes until carrots are tender.
Remove kaffir lime leaves and lemongrass stalks. Puree (optional) then add coconut milk and lemon juice. Serve hot seasoned with more lemon, hot sauce, cilantro and/or parsley. Enjoy!