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Thai Coconut Carrot Soup

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  • Author: Craig Fear
  • Yield: 4 1x
  • Category: Soup, Main Dish
  • Cuisine: Thai


Carrots, creamy rich coconut milk and chicken broth with Thai-infused herbs and seasonings make up this flavor filled, healthy soup.


  • 1 TBS coconut oil
  • 2 shallots or 1 medium onion, minced
  • 34 cloves garlic, minced
  • 2 stalks lemongrass, cut into ¼ -inch slices
  • 1 to 1 ½ -inch piece fresh galangal or ginger, peeled and cut into ? to ¼ inch slices
  • 1 quart chicken broth
  • 1 pound carrots, peeled and cut into ¼ inch thick rounds
  • 46 kaffir lime leaves, ripped in half
  • 1 TBSP fish sauce
  • 1 14-ounce can full fat coconut milk
  • 1 red Thai bird’s eye chile, sliced in half and seeded, optional
  • ¼ cup tightly packed fresh cilantro, coarsley chopped
  • Seasonings, to taste
  • Fish sauce or soy sauce
  • Fresh chiles, thinly sliced or chile powder
  • Fresh cilantro, coarsely chopped
  • Fresh Thai basil, coarsely chopped
  • Freshly ground black or white pepper
  • Fresh lime juice

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  1. Heat the coconut oil in a medium or large stockpot over medium heat. Add the shallots or onion, garlic, galangal or ginger and lemongrass and simmer for 2-3 minutes, or until the mixture is fragrant.
  2. Add broth and bring to a boil.
  3. Add the carrots, kaffir lime leaves and fish sauce and reduce the heat to a steady simmer. Cover the stockpot and simmer until the carrots are tender, stirring occasionally, about 10-15 minutes.
  4. Add the coconut milk, bird’s eye chile (if using) and cilantro and simmer another 5-10 minutes.
  5. Remove and discard the lemongrass, galangal, kaffir lime leaves and bird’s eye chile.
  6. Puree the soups with a handheld immersion blender (or pour into a blender to puree).
  7. Ladle the soup into individual bowls and add seasonings, all of which are optional. You can use any combination of the seasonings to suit your own tastes!