Thai-Style Carrot Soup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound carrots, peeled and coarsely chopped
- 2cloves garlic, minced
- Juice of 1 lime
- 1cup unsweetened canned coconut milk
- 1teaspoon Thai fish sauce (nuocmam)
- 2teaspoons sugar
- ½teaspoon salt, or more to taste
- ¼teaspoon chili oil, or to taste
- 2scallions, sliced thin
Nutritional analysis per serving (6 servings)
118 calories; 8 grams fat; 7 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
- Step 2
Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water. Process until very smooth.
- Step 3
Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt. Bring to a simmer. Season with chili oil. Float chopped scallions on each serving.
Private Notes
Comments
I think this is the first time I've ever posted a "yuck" comment on NYT Cooking (a site that bats nearly 1.000). The recipe is dull, boring, one-dimensional. It was not edible until I added some fresh ginger and a few tablespoons of cream. Seriously, if you want to try this one, do it on a night when no company is coming. Then you can repair it in your own way. Thumbs down on this one, which is almost unheard of on this site.
I followed Mark and Ellen's advice, and added additional scallions and mint. Still strangely tasteless, aside from the added hot oil, scallions, and mint. Yes, a very rare NYT disappointment.
This may be the first time both my wife and I have given a 5-star rating. The only changes I made were to re-calibrate the portions for just two servings: half cup water, half cup coconut milk, but the full dose of condiments, chili oil to our liking. I also added a little minced ginger per one of the comments. It takes some time, but prep and tending truly are “Easy” as advertised. A chacun son gout, but on this winter day, we found it delicious and warming.
In step three I added a few slices of ginger (galangal would also work) and a makrut lime leaf (not available to everyone, I know, but not uncommon in Asian grocery stores) that I removed before serving. They boosted the flavor quotient considerably and made the soup taste more distinctly Thai.
I followed Mark and Ellen's advice, and added additional scallions and mint. Still strangely tasteless, aside from the added hot oil, scallions, and mint. Yes, a very rare NYT disappointment.