- 1 tablespoon neutral oil
- 3 shallots, peeled and quartered
- 1½ pounds carrots, peeled and cut into quarters
- 1 tablespoon lemongrass paste
- 10 cloves garlic, crushed
- 5–6 cups water, divided
- 14.5- ounce can coconut milk, full-fat
- 12 ounces udon, ramen, or rice noodles
- 1 teaspoon chili oil, plus more for serving
- 1 teaspoon sesame oil
- Salt, to taste
For serving, optional:
- Thai basil
- Sliced jalapeño
- Microgreens or minced scallions
- Sesame seeds
To serve:
Ladle the carrot broth on top of the noodles. Garnish with Thai basil, jalapeño, microgreens, and a sprinkle of sesame seeds. Enjoy!
Calories: 654kcal | Carbohydrates: 83g | Protein: 17g | Fat: 32g | Saturated Fat: 22g | Sodium: 1156mg | Fiber: 12g | Sugar: 21g