Are you looking for the best Carrot Thai Soup recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Carrot Thai Soup photos and we also list the complete Carrot Thai Soup recipe to prepare it easily at home.
6 to 8 servings
1 bag600 gfrozen carrots
2 tbsp30 mLCrisco® Canola or Vegetable Oil
1 tbsp15 mLchopped fresh ginger
1 tsp5 mLred curry paste or curry powder (or more)
4 cups1 Lchicken or vegetable stock
1 cup250 mLCarnation® 2% Evaporated Partly Skimmed Milk
2 tbsp30 mLfish sauce or soy sauce
2 tbsp30 mLlime juice
2 tbsp30 mLchopped fresh cilantro
1green onion, chopped
1 : In a large saucepan, heat oil over medium heat. Add onion and ginger and cook for 2 minutes until softened. Stir in curry paste and cook, stirring for 30 seconds.
2 : Add stock and carrots. Bring to a boil. Reduce heat to medium-low. Cover and cook for 10 minutes or until carrots are tender. Remove from heat and puree soup in batches in blender or food processor.
3 : Return to heat. Stir in milk, fish sauce and salt to taste. Stir in lime juice just before serving. Garnish with cilantro and green onion.
For a spicier soup, increase amount of curry paste or serve hot pepper sauce as an accompaniment.
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