Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, thai curry carrot coconut soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
This Thai Coconut Curry Carrot Soup is an amazingly flavorful vegetarian OR vegan treat. To make sure your soup is vegetarian, check the ingredients on your Thai curry paste. I used Thai Kitchen brand, which does not include any shrimp, but some brands do, so just double check.
Thai Curry Carrot Coconut Soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Thai Curry Carrot Coconut Soup is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Thai Curry Carrot Coconut Soup:
- Get 3 ounces oil
- Get 1 each Vidalia onion-small dice
- Make ready 5 cloves garlic- chopped fine
- Prepare 2 tablespoons ginger- chopped fine
- Get 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Get 2 ounces flour
- Take 1 1/2 quarts chicken stock
- Make ready 1 can (14 ounces) coconut milk
- Take 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Make ready 3-4 tablespoons brown sugar
- Take to taste salt
- Prepare (this needs salt, sweet and spice so each varies to taste)
Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. Grab a jar from the store in the international aisle, and it keeps for months in the refrigerator. Heat the oil in a medium pot over medium-high heat. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk.
Instructions to make Thai Curry Carrot Coconut Soup:
- In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
- Add the, chopped garlic and ginger and cook for 5 minutes
- Add the carrots and dust with all the flour, stirring in for 1 minute.
- Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
- When the carrots are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.
- Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
- Adjust the seasoning with red curry paste, salt and brown sugar.
- Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish.
This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. I loved the coconut in this soup, but if you. Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses.
So that’s going to wrap this up for this special food thai curry carrot coconut soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
