RED THAI CARROT & COCONUT SOUP RECIPE

Ingredients (serves 4)
- 3 x tbsp vegetable oil
- 1 x onion
- 3 x tbsp red Thai curry paste
- 2 x cloves garlic or 1 x tsp purée
- 1kg x carrots (peeled and grated
- 2 x veg or chicken stock pot/cube dissolved in 1L water
- 1 x tin coconut milk
- 1 x tsp salt
- 1 x tbsp fresh lime juice
- 1 x tbsp sugar
- 1 x tbsp fish sauce
- handful coriander

Method
1. Finely chop onion and add to soup pot with vegetable oil and red Thai curry paste- cook until softened
2. Whilst onions are softening, cut ends off, peel and grate carrots
3. Add garlic (finely chopped, crushed or grated), cook for another 1-2mins
4. Add grated carrot, coconut milk and stock pot/cube dissolved in water, cook for 40mins on medium heat
5. Use stick hand blender to blend to desired consistency
6. Add fish sauce, lime juice and sugar to soup and taste if it requires any seasoning (salt/pepper)

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Wee glesga bird making some top scran, no many like ye