- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp groundnut oil
- 1 large onion, roughly chopped
- 1 medium potato, cubed
- 700 g carrots, roughly chopped
- 2-3 tbsp green curry paste
- 1 tbsp flour
- 1 litres vegetable stock
- 1 stalk lemongrass, bruised
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- 1x200 ml can coconut milk
- handful coriander leaves
- 2 spring onions, chopped on the diagonal
Tips and Suggestions
this soup can be made with shop-bought paste but for best results, make your own, using our Green Curry Paste recipe.
1. Heat the oil in a heavy-based pan. Cook the onion over a low to moderate heat for five minutes. Add the carrots, potato and stir to coat the pieces in the oil. Put the lid over the pan and cook for 5-10 minutes, allowing the vegetables to soften but not brown.
2. Stir in the curry paste and flour and cook for 1 minute, releasing the aromas of the paste.
3. Pour in the stock and bring to the boil. Season with the fish sauce, sugar and salt, add the bruised lemon grass stalk, turn down the heat and simmer for 15 minutes or until the vegetables are tender. Remove from the heat, take out the lemon grass stalk, allow to cool slightly and blend to a smooth liquid.
4. Return the soup to the pan, stir in the coconut milk, bring to the boil. Turn down and simmer for a further 5 minutes.
5. Stir in half the coriander leaves, pour into soup bowls and serve. Garnish with the remaining coriander leaves and chopped spring onions.
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