Saute the onion in a medium stockpot in 1-2 TB oil until translucent. Add lemongrass, red curry paste, ginger or galangal. Cook until curry paste browns a bit. Add the water, stir, and simmer for an hour or 2. Strain the stock, discard the solids and reserve the liquid.
Saute onion until translucent, add carrots and broth, and simmer until carrots are soft and fork tender. Add coconut milk and half the lime juice. Puree the soup in your blender or with an immersion blender. Add remaining lime juice and Thai Chili Garlic sauce to taste. Salt and pepper to your liking.
Garnish with toasted unsweetened coconut and/or cilantro sprigs and a squeeze of sriracha!
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