Thai Carrot Soup With Ginger and Lemongrass Recipe

Ingredients (18)

• 2 tablespoons oil (for stir-frying)
• 1 small onion (chopped)
• 3 cloves garlic (chopped)
• 1 to 2 pieces galangal (thumb-size or ginger, chopped fine)
• 1 stalk lemongrass (finely sliced, or 2 tablespoons frozen prepared lemongrass)
• 1 red chili (fresh minced, omit if you prefer a milder soup or 1 to 2 teaspoons chilli sauce
• 4 cups broth (chicken or vegetable)
• 1/4 cup Thai jasmine rice (or any type of white or brown rice)
• 7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later)
• 1 tablespoon cumin (ground)
• 1 1/2 teaspoons cardamon
• 1/4 teaspoon nutmeg
• 1 (15-ounce) can coconut milk
• 1 to 3 tablespoons fish (or vegetarian fish sauce)
• 1/2 lime (squeezed for juice)
• 1 tablespoon soy sauce
• 1 handful coriander (fresh)
• 1 handful basil (fresh)