I’m sweating as I shuttle food styling materials from kitchen to photo studio (AKA The backyard shed). “Soup Weather” in Southern California has morphed into sun-drenched 72 degree days. So much for those hearty soups I’ve been stirring up the past two weeks. This weather requires lighter fare for these temperate days. This mouthwatering Thai carrot soup laced with creamy coconut milk and piquant red curry is just what the Channel 7 weatherman ordered.
Simple carrot soup is elevated with the addition of Thai flavors, turning an everyday vegetable into something rather special.
1 lb. carrots, sliced into coins
1 onion, sliced
3 cups chicken broth
4 Tablespoons Thai red curry paste
1 Tablespoon brown sugar
1 Tablespoon fish sauce
1 14 oz. can coconut milk
⅓ cup chopped cilantro
Salt and white pepper, to taste
sliced green onions, cilantro sprigs, or sriracha (optional, for garnish)
In a soup pot or Dutch oven, sauté carrots and onions in oil until onions have softened. Add broth, red curry paste, brown sugar and fish sauce. Bring to a boil, reduce heat, cover and simmer for 20 minutes until carrots are fully cooked.
Remove from heat, add coconut milk and cilantro. Using a blender, blend soup in batches until smooth. Return to pot; season to taste with salt and white pepper. Garnish bowls with green onions, cilantro sprigs or sriracha.
My friend, Chris, accuses me of going into hibernation every year from the Autumn equinox until Spring. I’d protest these accusations, if they weren’t spot on. I’m a Nester by nature and, when the weather chills and the days shorten, my inclination is early evening PJ’s, a fire in the fireplace, sleeping kitties on my lap, a blanket and a tummy-warming bowl of satisfying soup for dinner. This chowder, my first soup of the season, is the precise tool for the job. See you again in March!
You can replace the canned salmon with fresh cooked salmon if you prefer.
3 strips bacon, chopped
½ onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 garlic clove, minced
4 cups chicken broth
1 potato, peeled and diced
¾ teaspoon dried dill weed
2 cups frozen corn
2 cups whole milk (or cream)
1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
1 teaspoon (or to taste) hot sauce, such as Tapatio
¾ teaspoon salt
¼ teaspoon pepper
Cook bacon in large saucepan until crisp. Remove bacon and reserve. Add onion, celery, and bell pepper to bacon fat in pan and sauté until softened. Add garlic and sauté for 30 seconds. Add chicken broth, potato and dill weed, bring to boil, reduce heat and simmer for 40 minutes until vegetables are tender.
Stir in corn, milk, and salmon. Simmer for 10 minutes until heated through. Season with hot sauce, salt and pepper. Sprinkle with reserved bacon.