This soup can be served either hot or chilled, depending on what you’re in the mood for. Coconut milk is loaded with iron, calcium, and medium-chain fats, which may help maintain weight.
Leftover soup will keep in an airtight container in the fridge for up to 5 days. The soup can be frozen for up to 1 month.
- 2 tbsp. vegetable oil
- 4 scallions, chopped
- 3 stalks lemongrass, trimmed, cut into 2 inch length (bruised to bring out the flavor)
- 1 Tbsp. garlic, chopped
- 2 Tbsp. ginger, chopped
- 1 (or more) jalapeño chili, chopped
- 1 lb. carrots, chopped
- 1 pinch salt
- 2 14 oz. light coconut milk plus a little water
- 2 limes, 1 zested and juiced, 1 quartered for serving
- 1/4 cup cilantro, chopped, for garnish
- 4 ounces grilled salmon, on side
- Pour oil into a large pot over medium heat. When hot, add white parts of scallions, lemongrass, ginger, garlic, and chillies. Cook , stirring occasionally until garlic is golden and scallions begin to soften, 3-5 minutes.
- Add carrots and a large pinch of salt, and stir to combine.
- Add coconut milk, lime zest and juice, and 2 cups of water. Bring to boil, then lower heat so it bubbles gently.
- Cook, stirring occasionally, until carrots are tender, 10-15 minutes.
- Remove lemongrass, then puree in pot with an immersion blender, and return to the pot. Reheat the soup until it's hot.
- Garnish with cilantro and green parts of scallions, serve with lime wedges. (Notes: Serves 4).
- For extra protein, add grilled wild Alaskan salmon on side. Eliminate the seafood to make it vegan.