Add the garlic, ginger, lemongrass, red chile paste and salt and sauté for a further one minute. Add the stick carrots and still sauté for 2-3 minutes. Add the coconut milk, juiceand vegetable broth and produce the soup to a simmer. Simmer for ten minutes. Ingredients. two tablespoons copra oil. 1/2 onion , sliced. two garlic cloves , chopped. onetiny red chile , chopped. six 1/4" slices contemporary ginger. one lemongrass stalk , remove 2-inch sticks and smashed. two tablespoons red Thai curry paste. 2 14.5- ounce will broth , or vegetable broth for vegetarian.
