Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Curry Carrot Coconut Soup is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Thai Curry Carrot Coconut Soup is something that I have loved my entire life.

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.

To begin with this particular recipe, we have to first prepare a few components. You can have thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Thai Curry Carrot Coconut Soup:
  1. Prepare 3 ounces oil
  2. Take 1 each Vidalia onion-small dice
  3. Take 5 cloves garlic- chopped fine
  4. Prepare 2 tablespoons ginger- chopped fine
  5. Get 3 pounds small carrots- small dice (chopping up small in a food processor works well)
  6. Get 2 ounces flour
  7. Make ready 1 1/2 quarts chicken stock
  8. Get 1 can (14 ounces) coconut milk
  9. Make ready 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
  10. Prepare 3-4 tablespoons brown sugar
  11. Prepare to taste salt
  12. Prepare (this needs salt, sweet and spice so each varies to taste)

When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add the coconut milk and red curry paste. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat.

Steps to make Thai Curry Carrot Coconut Soup:
  1. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
  2. Add the, chopped garlic and ginger and cook for 5 minutes
  3. Add the carrots and dust with all the flour, stirring in for 1 minute.
  4. Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
  5. 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.
  6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
  7. Adjust the seasoning with red curry paste, salt and brown sugar.
  8. Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish.

Reduce the heat to medium and continue cooking. Let's jump into the thai carrot soup recipe. One thing I always suggest doing when making thai food is using coconut oil. I find that since a lot of thai cuisine usually contains coconut milk, the flavors really work well with coconut oil. If you aren't a fan or don't have any, swap it for canola or vegetable, it'll work just fine.

So that’s going to wrap this up with this exceptional food thai curry carrot coconut soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in 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!