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The ingredients needed to cook Thai Curry Carrot Coconut Soup:
- You need 3 ounces oil
- Provide 1 each Vidalia onion-small dice
- Get 5 cloves garlic- chopped fine
- You need 2 tablespoons ginger- chopped fine
- Prepare 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Provide 2 ounces flour
- You need 1 1/2 quarts chicken stock
- Take 1 can (14 ounces) coconut milk
- Prepare 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Take 3-4 tablespoons brown sugar
- Use to taste salt
- Take (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.
Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. It was cool to realize that blending a few simple ingredients could result in perfect gazpacho, a quick "tortilla" soup, or a chilled avocado cucumber soup to die for. Let's jump into the thai carrot soup recipe. 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.
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