Adding some fragrant red curry paste and thai-inspired flavours to the humble carrot and coconut soup results in the flavour-packed hug-in-a-bowl that is Thai Carrot and Coconut Soup.
This recipe was created because I had some leftover red Thai curry paste that I had languishing in the fridge. I wanted to use it for something other than a curry, and created this delicious Thai Carrot and Coconut Soup instead! And I’ve gotta say, this is now firmly my favourite use for it!
If you have more red thai curry paste to use up then why not try my Red Thai Halibut with Coconut Chickpeas One Pan Meal?
What Other Soups Can I Make?
If you’re a fiend for soup, I have quite a few different soup recipes on my website:
Scottish Lentil and Ham Hough Soup
Slow Cooker Leek and Potato Soup
Za’atar Roasted Red Pepper and Sundried Tomato Soup
But now onto the one you’re here for …
Ingredients For Thai Carrot and Coconut Soup
Oil: the use of a neutral oil, like vegetable oil, is preferable but you could also use coconut oil for a more natural option as it would lend itself to the flavours quite nicely
Onion
Thai Curry Paste: I love Mae Ploy’s Red Thai Curry Paste, but you can use any brand you can pick up.
Garlic: you know me by now, I’ll always opt for fresh garlic, and due to the Thai flavour profile I would highly recommend it. But if needed, substitute for 1 teaspoon garlic paste.
Carrots
I would highly recommend using a food processor to grate / chop your carrots – I use a 3 in 1 Food Process that I rate very highly. You can find it in my Amazon Storefront within the Kitchen folder.
Stock
Water
Coconut Milk: a fragrantly creamy element without the dairy or the lactose! So those of you with either allergy will be pleased!
Salt
Lime Juice: could be substituted for lemon juice if needed
Sugar: any type of sugar will do but I generally opt for granulated or golden
Fish Sauce
Coriander
The rest of the ingredients above are essential for achieving the final balance of the dish – so omitting one would have an impact on final flavours as i’ve provided volumes that ensure the perfect balance.
How To Make Thai Carrot and Coconut Soup
Finely chop onion and add to pot with oil and curry paste – cook until softened. Then add garlic and cook for another 1-2 minutes.
Add grated carrot, coconut milk and vegetable stock
Cook for 45 minutes on medium heat until carrot has softened
Add coriander then either blitz up using a hand blender or food processor
Add fish sauce, lime juice and sugar to soup
Then serve + enjoy!
Do I *NEED* to grate the carrot?
No – you don’t need to grate the carrot. If you don’t have a food processor and you can’t frankly be ar$ed grating a kilo of carrots then simply roughly chop then and add them to the soup.
You may need to add a little more liquid, as you will need to cook it for longer to fully soften the carrots likely. For how long depends on how big or small the carrot pieces are.
Soup Storage
The soup can be stored in the fridge for 4-5 days. Ensure the fridge is 4C or below.
The soup can be frozen for up to 4 months. The exact duration will be dictated by what temperature your freezer is and also where in the freezer you store it.
When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe ziplock bags (as this is also a good space saver).
And finally…
If you do choose to make it, I hope you enjoy it!
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
Thai Carrot And Coconut Soup
Ingredients
- 3 tbsp coconut oil vegetable oil
- 1 onion finely chopped
- 3 tbsp red Thai curry paste
- 2 cloves garlic or 1 x tsp paste
- 1 kg carrots finely chopped or grated
- 1 litre of vegetable stock I use 2 stock cubes
- 400 g tin coconut milk
- 1 tsp salt
- 1 tbsp fresh lime juice
- 1 tbsp sugar
- 1 tbsp fish sauce
- large handful coriander roughly chopped
Instructions
- Finely chop 1 onion and add to soup pot with 3 tbsp coconut oil and 3 tbsp red Thai curry paste – cook until softened
- Whilst onions are softening, cut ends off, peel and finely chop or grate 1 kg carrots (I use my Food Processor as its so quick!)
- Add 2 cloves garlic (finely chopped, crushed or grated), cook for another 1 – 2 minutes
- Add grated carrot, 400 g tin coconut milk and 1 litre of vegetable stock, cook for 45mins on medium heat
- Add 1 tbsp fish sauce, 1 tbsp fresh lime juice, 1 tsp salt and 1 tbsp sugar to soup before stirring through large handful coriander
- Use blender to blend to desired consistency and further season to taste if required
3 responses
Made the soup and was a massive hit with all the family will be adding it to my soup recipes in future 🙌🙌🙌
so glad you all enjoyed it!
This soup is absolutely delicious. I make it regularly. Thank you x