This Thai version of carrot soup also includes the health benefits of ginger, garlic, and lemongrass. With its potent combination of vegetables, rice, and fresh Thai herbs and spices, this soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests. Enjoy it as an appetizer, or add as a side to your meat of choice.
• 1 small cooking onion (yellow will work fine)
• 3 cloves garlic
• 1-2 thumb-size pieces ginger
• 4 cups chicken broth
• 1 fresh red chilli, minced (omit if you prefer a milder soup) OR 1-2 tsp. chilli sauce OR red hot jalapeños
• 1/4 cup Thai jasmine rice
• 1 Tbsp. ground cumin
• 1 + 1/2 tsp. cardamon
• 1/4 tsp. nutmeg
• 1 stalk lemongrass, finely sliced OR 2 Tbsp. frozen prepared lemongrass
• 7 medium carrots, sliced (they can be thick slices, as the soup will be pureed later)
• 1 can coconut milk
• 1-3 Tbsp. fish or vegetarian fish sauce (start with 1 and add more if needed, depending on how salty your broth is)
• 1 Tbsp. soy sauce OR coconut aminos
• handful fresh coriander
• handful fresh basil
• juice of 1/2 lime
• oil for stir-frying
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
1. Pour 2 Tbsp. oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass, and fresh chili (or chili sauce). Stir-fry until fragrant (about 1 minute).
2. Add the broth and rice. Bring to a boil.
3. Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft (brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth).
4. Add the coconut milk and stir. Puree the soup with immersion blender in pot (plus you’ll avoid the mess) OR in batches in your blender. Return soup to the soup pot.
5. Re-warm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce (or vegetarian fish sauce) instead of salt, as needed. (If your soup turns out too salty, add more lime juice.) Add more fresh chili or chili sauce if not spicy enough.
6. Ladle into bowls and sprinkle with fresh coriander and basil. Enjoy!
- Sautéed eggplant with meat and sauce of choice
- Whole Roasted Sea Bass