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Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai curry carrot coconut soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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. This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk.
Thai Curry Carrot Coconut Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Thai Curry Carrot Coconut Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Prepare 5 cloves garlic- chopped fine
- Take 2 tablespoons ginger- chopped fine
- Make ready 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Get 2 ounces flour
- Take 1 1/2 quarts chicken stock
- Prepare 1 can (14 ounces) coconut milk
- Get 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Get 3-4 tablespoons brown sugar
- Get to taste salt
- Make ready (this needs salt, sweet and spice so each varies to taste)
Add the chopped carrots along with the spices. Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.. To make it a bit thinner just added a bit more liquid and to make it a bit spicier added a bit more curry to taste. This recipe is perfect for my children to eat the way that it is (not spicy and thick enough to keep the.
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.
To make it a bit thinner just added a bit more liquid and to make it a bit spicier added a bit more curry to taste. This recipe is perfect for my children to eat the way that it is (not spicy and thick enough to keep the. 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 is going to wrap it up for this special food thai curry carrot coconut soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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