This perfectly sweet and spicy soup will cook in only 30 minutes.
Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, ginger, lemongrass paste, and chili sauce. Stir-fry until fragrant, about 1 minute.
Add the carrots, celery and the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft.
Ladle into bowls and sprinkle with fresh cilantro, scallions, shredded coconut and lime zest.