Thai Carrot Soup
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 2 tablespoons corn oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 inch ginger, chopped fine
- 2 tablespoons chopped lemongrass
- 4 cups chicken broth
- 1⁄4 cup jasmine rice
- 7 medium carrots, peeled and sliced thick
- 1 tablespoon cumin
- 1 1⁄2 teaspoons cardamom
- 1⁄4 teaspoon nutmeg
- 1 (15 ounce) can coconut milk
- 3 tablespoons fish sauce
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons coriander, chopped
- 1 tablespoon basil, chopped
directions
- Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
- Add the chicken broth and rice, and bring to a boil.
- Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
- Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
- Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
- Add basil and cilantro.
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RECIPE SUBMITTED BY
MummaKat
Canada