In the fall and early winter, nothing warms the tummy or the spirit quite like a flavourful bowl of soup. And while chicken noodle soup is a common go-to, after a few bowls many of us want to try something a little different. Spice up your family’s food life with this carrot Thai soup, made rich and creamy with some evaporated milk — an ingredient that isn’t just for desserts.
Carrot Thai Soup
Prep time: 12 minutes
Cook time: 15 minutes
Makes: 6 to 8 servings
- 1 cup (250 mL) Carnation 2% evaporated partly skimmed Milk
- 1 bag (600 g) frozen carrots
- 2 tbsp (30 mL) Crisco canola or vegetable Oil
- 1 chopped onion
- 1 tbsp (15 mL) chopped fresh ginger
- 1 tsp (5 mL) red curry paste or curry powder
- 4 cups (1 L) chicken or vegetable stock
- 2 tbsp (30 mL) fish or soy sauce
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) fresh cilantro, chopped
- 1 green onion, chopped
- Pinch of salt
- 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. Remember that prepared curry pastes are widely available in supermarkets, but their heat varies from brand to brand so adjust accordingly. Refrigerate pastes after opening.
- 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 purée soup in batches using a blender or food processor.
- Return to heat. Stir in milk, fish or soy sauce, and salt to taste. Stir in lime juice just before serving. Garnish with cilantro and green onion.
COURTESY: News Canada