Best 3 Thai Carrot Soup Recipes
Indulge in the vibrant flavors of Thailand with this collection of tantalizing carrot soup recipes. From the classic Tom Kha Gai, a coconut-based soup brimming with aromatic herbs and spices, to the fiery Tom Yum Goong, a spicy and sour soup featuring succulent shrimp, these recipes offer a journey through the diverse culinary landscape of Thailand.
Prepare for a taste sensation as you explore the depths of Thai cuisine, where each soup tells a unique story. Experience the creamy richness of Kaeng Daeng, a red curry soup abundant with vegetables and tofu, or savor the comforting simplicity of Khao Soi, a northern Thai curry soup famous for its crispy noodles.
Whether you're a seasoned cook or a novice in the kitchen, these recipes provide a step-by-step guide to creating authentic Thai carrot soups. With a medley of fresh ingredients, aromatic herbs, and bold spices, each soup promises an explosion of flavors that will transport your taste buds to the heart of Thailand.
So, embark on a culinary adventure and discover the vibrant world of Thai carrot soups. With this comprehensive collection of recipes, you can recreate the magic of Thai cuisine in your own kitchen and impress your family and friends with your newfound culinary skills.
THAI CARROT SOUP
This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.
Provided by dawnie2u
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
- Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
CREAMY THAI CARROT SOUP (VEGAN)
An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
- In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
- Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
- Serve mint leaves on side. Yields about 1 cup per serving.
Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3
THAI CARROT SOUP
This can be made 2 days ahead and refrigerated, or frozen up to 3 months. Thaw before warming and warm slowly so it doesn't burn.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 3-quart saucepan over medium-high heat.
- Add onion, garlic, ginger, and carrots.
- Cook, stirring frequently, until hot and fragrant about 4 minutes.
- Add 3 cups stock.
- Simmer, covered, until carrots are tender, about 25 minutes.
- Drain liquid from solids.
- Reserve liquid.
- Puree solids with cilantro in blender or processor until smooth.
- Add as much liquid as container can hold.
- Puree until even smoother.
- Transfer to 3-quart bowl.
- Add remaining liquid, if any, and remaining 1 cup of stock.
- Season to taste with salt and crushed red pepper.
- Serve chilled or hot.
- Adjust seasonings to taste before serving.
Nutrition Facts : Calories 55, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.8, Sodium 522.9, Carbohydrate 2.7, Fiber 0.3, Sugar 1.1, Protein 4
Tips:
- Choose ripe, flavorful carrots: Sweeter carrots will result in a more flavorful soup.
- Don't overcook the carrots: Carrots should be tender but still slightly crunchy.
- Use a good quality vegetable broth: A flavorful broth will make all the difference in the soup.
- Add a variety of spices: Cumin, coriander, and ginger are all classic Thai spices that work well in this soup.
- Don't be afraid to experiment: This soup is a great base for experimenting with different flavors. Try adding different vegetables, herbs, or spices.
Conclusion:
This Thai carrot soup is a delicious and healthy way to enjoy carrots. It's easy to make and can be tailored to your own taste preferences. Serve it with a side of rice or bread for a complete meal.
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