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We hope you got insight from reading it, now let’s go back to thai curry carrot coconut soup recipe. To cook thai curry carrot coconut soup you only need 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Thai Curry Carrot Coconut Soup:
- Get 3 ounces oil
- Provide 1 each Vidalia onion-small dice
- Prepare 5 cloves garlic- chopped fine
- Use 2 tablespoons ginger- chopped fine
- Use 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Provide 2 ounces flour
- Get 1 1/2 quarts chicken stock
- Use 1 can (14 ounces) coconut milk
- Prepare 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Get 3-4 tablespoons brown sugar
- Prepare to taste salt
- Use (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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