1 quart chicken stock
1 thumb-sized piece of ginger, diced
2 tablespoons lemongrass, chopped
1 14 oz. can coconut milk
Juice of two limes
4 tablespoons of fish sauce
2 tablespoons Sriracha (to taste or optional)
1. Add the ginger and lemongrass to the stock and heated just to boiling.
2. Let the ginger and lemongrass steep in the hot stock for about 1/2 hour and then add the rest ingredients.
* To make carrot flowers, just cut several V grooves down the length of a carrot and then cut slices.
* Assemble all of the veggies in a bowl, ladle on the broth and top with a few extra cilantro leaves.
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