Thai Style Carrot Soup/Stew Recipe

Name: Thai Style Carrot Soup/Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: *2 Tblsp neutral oil; *3 stalks lemongrass bruised in 2 in strips (did not use); *10-20 nickel-sized slices peeled ginger; *1 head garlic, peeled (whole cloves or sliced); *salt and cayenne pepper, to taste (used euro salt c flowers); *10-12 medium carrots cut in 1 in pieces (1-2 lbs); *1/3 - 1/2 green cabbage, coarsely chopped (opt); *1/4 c mixed dried mushrooms (e.g. Costco blend); *6-8 Chinese dried mushrooms; *(1.5-)2 cans coconut milk; *1/4 c chopped fresh cilantro inc stems; several Tblsp sesame oil

Servings: persons

*2 Tblsp neutral oil
*3 stalks lemongrass bruised in 2 in strips (did not use)
*10-20 nickel-sized slices peeled ginger
*1 head garlic, peeled (whole cloves or sliced)
*salt and cayenne pepper, to taste (used euro salt c flowers)
*10-12 medium carrots cut in 1 in pieces (1-2 lbs)
*1/3 - 1/2 green cabbage, coarsely chopped (opt)
*1/4 c mixed dried mushrooms (e.g. Costco blend)
*6-8 Chinese dried mushrooms
*(1.5-)2 cans coconut milk
*1/4 c chopped fresh cilantro inc stems
several Tblsp sesame oil

1
1.Put oil in med-large saucepan over med-low heat. When hot, add lemongrass, ginger and garlic. Cook on low heat, stirring occasionally until garlic is golden ~5 min
2
2. Put dried mushrooms in warm water (or warm water and mushrooms briefly in microwave) and let sit until soft.
3
3.Add carrots, large pinch of salt, ~1/4 tsp cayenne (did not use). Add cabbage, coarsely chopped. Cook for 1 min, then add coconut milk and 2 c. water (more if desired). Add cilantro stems. Cut Chinese mushrooms into thick strips. Add dried mushrooms to pot. Bring to a boil then lower and (very gentle) simmer for 15-30 min until carrots are tender.
4
4. Add sesame oil. Adjust seasoning with salt, pepper, sugar, as needed
5
5. Serve now - garnish with cilantro, lime wedges, or....
6
YOU MAY COVER AND REFRIGERATE FOR UP TO DAYS AT THIS POINT
7
6. (Fish out cilantro stems if you are using immersion blender; I did not blend and left them in) Use an immersion blender (when warm) or blender/ food processor (when cool)to puree.
8
*I do not know how the mushrooms will puree...I did not puree and thus had my 'stew'

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: *2 Tblsp neutral oil, *3 stalks lemongrass bruised in 2 in strips (did not use), *10-20 nickel-sized slices peeled ginger, *1 head garlic, peeled (whole cloves or sliced), and more.

Yes, Thai Style Carrot Soup/Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Style Carrot Soup/Stew

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