Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Curry Carrot Coconut Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Thai Curry Carrot Coconut Soup is something that I have loved my entire life.

Free UK Delivery on Eligible Orders Check Out Great Brands On eBay. Once your Thai Coconut Curry Carrot Soup is puréed, give it a taste and add salt or freshly cracked pepper, if needed. If you're using a low sodium broth you may need to add a touch of salt at the end to help the flavors pop.

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

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. The secret to the big flavor in this curried carrot soup is Thai red curry paste.

Instructions 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.

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. Add the diced chopped onions, sprinkle with salt, stir to coat with butter.

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