Monday, 21 October 2013

Thai Coconut Carrot Ginger Soup

Mmm... Thai! I don't know about where you live, but the kosher food situation in Toronto is pretty destitute. *Sadface*. All we have is burgers, falafel, pizza, shawarma, and... oh some more falafel! Don't get me wrong, I love all of these things, but where's the Indian and Thai??? Whenever I talk about the food situation, I end the sentence by saying 'this is why I cook!' If I didn't cook, I think I would be seriously depressed!! And no, I do not want to open a restaurant. Not for me, I'll stick to Social Work, thank you very much! I am quite content cooking at home and sharing wonderful recipes with the world on my blog!
This recipe was inspired by a delicious soup I tried in this amazing restaurant Thai Treats in Miami! It's called Tom Kha Gai, and it is a creamy coconut chicken soup with ginger/galangal and lime (understated by me so look it up!) I dream about it sometimes at night; it's that good! As much as it is sad that there is no good quality kosher food in Toronto, I am comforted by the fact that I can make authentic dishes like this at home, and hope to share more with you soon! This soup is quite simple to make, but will definitely impress your guests! 'Nuff said, lets get to it!

Thai Coconut Carrot Ginger Soup
Serves 4
2 tbsp coconut oil or olive oil (coconut gives it a nice Thai flavour)
1 red or white onion, diced
2 stalks celery (optional), cut small
1 tbsp grated fresh ginger
1/2 birds eye chili, minced (optional, or pinch chili flakes)
1/2 tsp minced garlic
6 carrots, peeled and cut into rounds
4 1/2 cups water
1 tsp (or so) salt
1/3 can coconut milk
Slices of fresh lime to garnish
In a large pot, melt coconut oil on medium-high heat. Saute onion and celery until softened. Stir in ginger, garlic and chili if using. After another minute of cooking, add in carrots. Cook for five minutes, stirring often. Pour in water and season with salt, to taste. Bring to a boil, and then cover and lower heat to a simmer. Cook for 10-15 minutes, until carrots are soft. Puree soup, adding a little water if too thick. Once pureed, pour in coconut milk, and stir until combined. Serve soup hot with a wedge of lime to squeeze on top! So yummy!!!

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