Thai Coconut Carrot Soup

Name: Thai Coconut Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 quart thai-style chicken broth, (OK to use regular chicken broth); 1 14- ounce can full fat coconut milk; 1 pound carrots, (about 6-7, skinned and cut into small circles); 1 TBSP coconut oil; 2 stalks lemongrass, (cut into 1-2 inch slices); 1 inch piece galangal or ginger, (cut into slices); 4-5 kaffir lime leaves, (ripped in half); 2 shallots or 1 medium onion, (minced); 3-4 cloves garlic, (minced); 1 Thai bird’s eye chile, (deseeded, optional); ¼ cup packed cilantro, (chopped); 1 TBSP fish sauce; Fish sauce (or soy sauce); Chile powder (or fresh chiles); Cilantro; Thai basil; Black pepper (or white pepper); Lime juice

Asian Soups

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A Thai coconut carrot soup may not be a staple in your diet but it’s probably similar to other types of creamy vegetable soups you’ve had throughout your life. Whether your mother made them from scratch or you had them in heavily processed canned form, we all grew up with soups like cream of tomato, potato, broccoli, etc.

You can easily make a Thai version of these soups by using coconut milk in place of cow’s milk and experimenting with different combos of salty, sweet, and sour seasonings. This Thai coconut carrot soup recipe is a great example and is included in my newly released cookbook, The Thai Soup Secret!

Transform Your Health with Thailand’s #1 Superfood!

Includes 40 restorative recipes for broths, congees, and soups. All gluten and dairy-free!

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For me, it’s all about finding that perfect consistency of carrots, creamy rich coconut milk, and chicken broth with Thai-infused herbs. Add a little more broth for a thinner consistency or a little less and a tad more coconut milk or even coconut cream for a thicker more coconut-rich flavor. I prefer the latter mixed with a little lime juice, a dash of fish sauce, a pinch of chile powder, and some chopped Thai basil.

This Thai coconut carrot soup recipe is included in the Thai Fusion Soups chapter of my cookbook.

Other fusion recipes include a Thai Basil Pesto soup, a Thai Bouillabaisse, a Thai Mango Gazpacho, and a Thai Watermelon Mint soup. And of course, it includes Thai soup staples like Tom Yum Goong and Tom Kha Gai.

Thai Coconut Carrot Soup Recipe

Thai Coconut Carrot Soup

This is a dairy-free creamy carrot soup with coconut milk and Thai herbs and seasonings!

Course Appetizer, Main Course, Soup

Cuisine Thai

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Author Craig Fear

Ingredients

1 quart thai-style chicken broth, OK to use regular chicken broth
1 14- ounce can full fat coconut milk
1 pound carrots, about 6-7, skinned and cut into small circles
1 TBSP coconut oil
2 stalks lemongrass, cut into 1-2 inch slices
1 inch piece galangal or ginger, cut into slices
4-5 kaffir lime leaves, ripped in half
2 shallots or 1 medium onion, minced
3-4 cloves garlic, minced
1 Thai bird’s eye chile, deseeded, optional
¼ cup packed cilantro, chopped
1 TBSP fish sauce

Seasonings, to Taste

Fish sauce or soy sauce
Chile powder or fresh chiles
Cilantro
Thai basil
Black pepper or white pepper
Lime juice

Instructions

Heat coconut oil and add shallots or onion, garlic, galangal or ginger and lemongrass and simmer for a few minutes until fragrant.
Add broth and bring to a boil. Add carrots, kaffir lime leaves and fish sauce and reduce heat a steady simmer, cover and simmer until carrots are tender, stirring occasionally, about 10-15 minutes.
3.Add coconut milk, optional bird’s eye chile and cilantro and simmer another 5-10 minutes
Fish out lemongrass, galangal, kaffir lime and bird’s eye chile.
Puree with a handheld immersion blender.
Ladle into individual bowls and add seasonings, in any amount and in any combination you prefer, to taste.

More Thai Soup Recipes to Try

This Thai coconut carrot soup is dairy-free and customizable to your taste by tweaking it with different combinations of salty, sweet and sour seasonings.

Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Yum Soup Recipe (Hot and Sour Soup)
Thai Congee (Jok)
Thai Basil Pesto Soup with Shrimp
Thai Vegetable Soup (Gaeng Jued)
Thai Chicken Noodle Soup
Thai Beef Noodle Soup
Thai Bouillabaisse
Tom Saap (Thai Pork Ribs Hot and Sour Soup)
Khao Tom Gai (Thai Chicken and Rice Soup)
Gaeng Om (Thai Herbal Curry Soup)
Kaeng Som (Southern Thai Sour Curry Soup)
Thai Watermelon Mint Soup
Thai Mango Gazpacho

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.