Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai curry carrot coconut soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Thai Curry Carrot Coconut Soup is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Thai Curry Carrot Coconut Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must 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. Get 1 each Vidalia onion-small dice
  3. Take 5 cloves garlic- chopped fine
  4. Prepare 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. Make ready 1 1/2 quarts chicken stock
  8. Make ready 1 can (14 ounces) coconut milk
  9. Prepare 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. Make ready (this needs salt, sweet and spice so each varies to taste)

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 base for a curry with chunks of firm white fish and broccoli. Heat oil in a large soup pot over medium heat. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually.

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.

Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. 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).

So that’s going to wrap it up with this special food thai curry carrot coconut soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!