How to Prepare Any-night-of-the-week Thai Curry Carrot Coconut Soup
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Thai Curry Carrot Coconut Soup. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Thai Curry Carrot Coconut Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Curry Carrot Coconut Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Curry Carrot Coconut Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Thai Curry Carrot Coconut Soup using 12 ingredients and 8 steps. Here is how you cook it.
Variation from a Thai Curry Butternut Squash Soup
Ingredients and spices that need to be Make ready to make Thai Curry Carrot Coconut Soup:
- 3 ounces oil
- 1 each Vidalia onion-small dice
- 5 cloves garlic- chopped fine
- 2 tablespoons ginger- chopped fine
- 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- 2 ounces flour
- 1 1/2 quarts chicken stock
- 1 can (14 ounces) coconut milk
- 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- 3-4 tablespoons brown sugar
- to taste salt
- (this needs salt, sweet and spice so each varies to taste)
Instructions 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.
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