Source: dLife

Small carrot flowers garnish this traditional lemongrass, hot and sour soup.

Servings

2 medium carrots
4 cup low sodium vegetable broth
2 Chili Peppers, red, hot, fresh , Thai chiles, seeded and finely sliced (divided)
2 lemongrass stalks , outer leaves removed and each stalk cut into 3 pieces
4 kaffir lime leaves
2 medium garlic cloves , finely chopped
4 scallions , finely sliced (divided)
1 tsp sugar
2 tbsp fresh lime juice
3 tbsp fresh cilantro , chopped
4.5 oz firm tofu , sliced (Japanese style)
1 pinch salt

1 To make carrot flowers, cut each carrot in half crosswise, then cut four V-shaped channels lengthwise. Slice into thin rounds and set aside.
2 Chop chile peppers, reserve 1/2 teaspoon.
3 In large saucepan, pour vegetable stock. Add chiles, lemongrass, lime leaves, garlic and half of scallions. Bring to boil, reduce heat, and simmer 20 minutes.
4 Strain stock through fine seive, discard seasonings.
5 Return stock to pan and add reserved chiles, scallions, sugar, lime juice, cilantro and salt.
6 Simmer 5 minutes. Add carrot flowers and tofu. Cook 2 minutes or until the carrots are just tender.
7 Ladle into bowls, serve hot.