Thai Spicy Carrot Soup

Thai food is much loved by many of my followers. As and when I share  Thai savory recipes on my Facebook page, the number of likes goes up and about. You can count us in the same group with the rest who love utmost love Thai dishes.  Cooking Thai food is not much of a mistery for me. The ingredients for Thai dishes are almost the same as per Malaysian food. As mentioned in my previous recipe of Thai GreenChicken Curry, the magic ingredient in Thai food is Thai fish sauce. The sauce adds a delicious dimension to savory dishes.

However be careful with the amount of the sauce you add for the sauce by itself is salty. I have had some hiccups with the sauce initially in the past. I got carried away with adding more than needed and conveniently added salt too. The outcome was a disaster because no one could digest the dish I made.

I was clearing my old magazines and while doing so, I came across a Thai pumpkin soup recipe, somewhere in one of pages. What can be next than desiring to try out the recipe. Pumpkin was out of the question and so I experimented with carrots. I also modified the recipe as per our taste.  The cooking process may seem tedious but it's worth the try. The soup was creamy, rich and scented with a lemony aroma.  Served with slices of toasted bread, the flavors were provoking but above all, here's to a complete hearty meal.  

Ingredients
2 medium size carrots - remove skin and sliced into medium size pieces
1 cup coconut/carton milk (for more creamy version, use coconut milk)
1 1/2 tbsp fish sauce
1 tsp anchovies granules (optional)
Coriander leaves - chopped
3 tbsp oil
salt to taste

To blend/process
2 tbsp drink prawns - soaked in water for about 10 mins
4 shallots
1 lemongrass
2 red chilies
** blend to a smooth paste

Method
When oil is heated, fry blended ingredients till aromatic and oil splits.
Pour two cups of water and cook to soften carrots.
Remove and cool down for a while.
Add in blender/processor and pulse to a thick, smooth paste.
Pour into a pot and simmer over low heat.
When soup is heated through, add coconut milk, fish sauce, anchovies granules stock and salt sparingly.
Stir to combine all the ingredients and remove from heat.
Garnish with spring onions and serve with grilled bread slices.

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