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Carrot Ginger Soup

See original recipe at: thaifood.about.com
kept byjeffduricko
recipe bythaifood.about.com
Notes: 

Jeff's personal adaptation

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Ingredients: 

1 small cooking onion
3 cloves garlic
1-2 thumb-size pieces galangal OR ginger
4 cups vegetable broth
1 fresh red chilli, minced or 3 drops pili-pili oil
1 Tbsp. ground cumin
1 + 1/2 tsp. cardamon
1/4 tsp. nutmeg
1 stalk lemongrass, finely sliced
7 medium carrots, coarsely sliced
1 can coconut milk
1-3 Tbsp. fish sauce
handful fresh cilantro
handful fresh basil
juice of 1/2 lime
oil for stir-frying

  1. Add carrots to broth plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots are soft 
  2. Add the coconut milk and stir. Puree the soup in batches in your blender. Return soup to the soup pot.
  3. Re-warm soup over medium heat. Add the fish sauce, pili-pili oil and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. Add more fresh chili or chili sauce if not spicy enough.

 

See original recipe at thaifood.about.com

 

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