This simple, refreshing soup is excellent by itself or poured right over noodles.
Serves: 4 to 6
Ingredients
- 2 Tbsp. vegetable oil
- 1 large Spanish onion, cut into ½-in. diced
- 1 bunch cilantro, stems chopped and leaves set aside separately
- 4 large or 8 medium carrots, peeled and thinly sliced
- 2 cups cold water
- 3 dried hot red chiles (any kind you like)
- 1 stalk lemongrass, crushed (substitute 1 Tbsp. minced ginger)
- 12 oz. unsweetened coconut milk
- Juice of 1 lime
- 4 scallions, green and white parts, thinly sliced
- 1 Tbsp. to 3 Tbsp. Asian fish sauce (nam pla) or soy sauce
- Salt
- Black pepper
- 1 serrano chile, sliced
- 6 dried shiitake caps (optional)
- 2 tsp. sesame oil (optional)
Instructions
- Heat the oil in the bottom of a soup pot set over medium heat. Add the onions, cilantro stems, and carrots, and cook, stirring frequently, until the onions are tender and begin to brown. The carrots should be bright and still firm.
- Stir in the water, chiles, and lemongrass, and simmer for 5 minutes before adding the coconut milk and the juice of 1 of the limes.
- Cook, stirring occasionally, until the carrots are tender, about 10 minutes.
- Add the scallions and then the Asian fish sauce (nam pla) 1 tablespoon at a time, tasting with each addition.
- Add salt and pepper if you wish, but taste first as the fish sauce is salty. Serve plain or over noodles with sliced green chiles on the side.
Chef Notes & Variations
A few drops of toasted sesame oil works nicely in the soup or as a garnish. For a soup with a little more depth, add dried shiitakes when you add the water.
Our recipes are provided by Fresh Company, a catering service led by Executive Chef Shelley Boris, who has published recipes in various books and journals, including the New York Times and Food & Wine.
