A known fact that Thai food is always a favourite, let me conveniently include ourselves in the same group of people who simply adore the big bold Thai flavours. Hence, says it all why every now and then I cook Thai dishes (Thai Green Chicken Curry). Another obvious fact is that Thai fish sauce is essentially is a must for the delicious dimension, however, use the salty sauce and salt sparingly. Otherwise you end up with an over salty dish. Now, coming to today's recipe - taken from an old magazine and tweeted for the end result of a creamy, rich and lemongrass scented soup and teamed with toast for a complete hearty meal.
2 medium size carrots - remove skin and slice into medium size pieces
1 cup coconut/carton milk (coconut milk is advisable for creaminess)
1 1/2 tbsp fish sauce
1 tsp anchovies granules (optional)
Coriander leaves - chopped (as needed)
3 tbsp oil
Salt for taste
2 tbsp dried prawns - soaked in water for about 10 mins
2 red chillies
** blend/process to a smooth paste
When oil is heated, fry paste till aromatic and oil splits.
Add carrots and pour two cups of water.
Simmer over low heat till carrots becomes soft and tender.
Remove from heat and let it cool down a bit.
Add in blender/processor and pulse for a thick smooth purée.
Pour into a pot and simmer over low heat.
When soup is heated through, add coconut milk, fish sauce, anchovies granules, stock and salt .
Stir to combine all the ingredients and remove from heat.
Garnish with spring onion and serve with grilled bread slices.
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