Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai curry carrot coconut soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Thai Curry Carrot Coconut Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Thai Curry Carrot Coconut Soup is something which I have loved my entire life.

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

Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Heat oil in a large soup pot over medium heat. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. A secret ingredient: Thai curry paste.

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.

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. Grab a jar from the store in the international aisle, and it keeps for months in the refrigerator. Some Thai curry pastes are spicy and some don. Heat olive oil in a large saucepan over medium heat.

So that is going to wrap this up with this special food thai curry carrot coconut soup recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!