|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 23g||115%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 11g||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai version of carrot soup has the health benefits of ginger, garlic, and lemongrass. With its potent combination of vegetables, rice, and fresh Thai herbs and spices, and its high concentration of vitamins A and C, plus calcium, this soup is an excellent remedy for a cold or flu. It is also extremely delicious and makes an elegant soup to serve guests. Enjoy it as an appetizer, or add a crusty loaf of French bread on the side for the main course. If you use vegetable broth this becomes a nice vegetarian Thai recipe that's also easy to make - it's ready in just 30 minutes!
- 2 tbsp. oil (for stir-frying)
- 1 small onion (chopped)
- 3 cloves garlic (chopped)
- 1 to 2 pieces galangal (thumb-size or ginger, chopped fine)
- 1 stalk lemongrass (finely sliced, or 2 tbsp. frozen prepared lemongrass)
- 1 red chili (fresh minced, omit if you prefer a milder soup or 1 to 2 tsp. chilli sauce
- 4 cups broth (chicken or vegetable)
- 1/4 cup Thai jasmine rice (or any type of white or brown rice)
- 7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later)
- 1 tbsp. cumin (ground)
- 1 1/2 tsp. cardamon
- 1/4 tsp. nutmeg
- One 15-oz. can coconut milk
- 1 to 3 tbsp. fish (or vegetarian fish sauce)
- 1/2 lime (squeezed for juice)
- 1 tbsp. soy sauce
- 1 handful coriander (fresh)
- 1 handful basil (fresh)
Pour 2 tablespoons 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.
Add the broth and rice. Bring to a boil.
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.
Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more 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.
Ladle into bowls and sprinkle with fresh coriander and basil.