Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai curry carrot coconut soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
If you like my Thai Curry Vegetable Soup, you're going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup. It's a creamy, a little sweet, a little spicy, and a lot of. Wow now this is a must try.
Thai Curry Carrot Coconut Soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Thai Curry Carrot Coconut Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Thai Curry Carrot Coconut Soup:
- Take 3 ounces oil
- Take 1 each Vidalia onion-small dice
- Prepare 5 cloves garlic- chopped fine
- Make ready 2 tablespoons ginger- chopped fine
- Take 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Prepare 2 ounces flour
- Prepare 1 1/2 quarts chicken stock
- Get 1 can (14 ounces) coconut milk
- Get 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Take 3-4 tablespoons brown sugar
- Prepare to taste salt
- Get (this needs salt, sweet and spice so each varies to taste)
This curried carrot soup is perfect for a lunch or a light dinner along with some bread and a side salad, or a first course for a dinner party. The secret to the big flavor in this curried carrot soup is Thai red curry paste. Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. There's a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them If not, wait until the soup cools slightly, and purée in a food processor.
Steps 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.
Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. There's a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring. This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the.
So that is going to wrap it up with this exceptional food thai curry carrot coconut soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
