Ingredients:
  • 2 medium size carrots - remove skin and sliced into medium size pieces
  • 1 cup coconut/carton milk (for more creamy version, use coconut milk)
  • 1 1/2 tbsp fish sauce
  • 1 tsp anchovies granules (optional)
  • Coriander leaves - chopped
  • 3 tbsp oil
  • salt to taste
  • To blend/process
  • 2 tbsp drink prawns - soaked in water for about 10 mins
  • 4 shallots
  • 1 lemongrass
  • 2 red chilies** blend to a smooth paste


Method:

  • When oil is heated, fry blended ingredients till aromatic and oil splits.
  • Pour two cups of water and cook to soften carrots.Remove and cool down for a while.
  • Add in blender/processor and pulse to a thick, smooth paste.Pour into a pot and simmer over low heat.
  • When soup is heated through, add coconut milk, fish sauce, anchovies granules stock and salt sparingly.
  • Stir to combine all the ingredients and remove from heat.Garnish with spring onions and serve with grilled bread slices.
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Kiran Vimala

21/01/2017 05:49 AM