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Receta Thai Curry Carrot Soup with Pickled Vegetables
by Therese

Thai Curry Carrot Soup with Pickled Vegetables

A couple of years ago I had gone to Epcot's International food and wine festival. While at a cooking demonstration a chef named Celina Tio had made this soup and it is phenomenal very low calorie but packed with flavor.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 Tbl Canola oil
  • 2 C Peeled sliced carrots
  • 1/4 C Diced onion
  • 1 32oz Container of Vegetable stock ( I used Kitchen Basics N/ S added)
  • Thai red curry paste Start with just a touch and adjust heat level according to your liking
  • 1 Tbl Coarse salt adjust to taste after soup is puréed
  • 1 Tbl Fresh lime juice
  • 1 Tbl Honey if desired ( of your carrots are sweet you won't need any )
  • For the pickled vegetables :
  • 7 Radishes sliced thin on a mandolin
  • 1 Carrot sliced thin on a mandolin
  • 2 tsp Coarse salt
  • 1/4 C Water
  • 1/2 C Sugar
  • Pinch red pepper flakes
  • 1 tsp Toasted coriander seed
  • 1/2 tsp Black peppercorns
  • 1/2 C White vinegar

Direcciones

  1. For the soup:
  2. Heat oil in a sauce pan over medium heat
  3. Add carrot and onion and sauté about 5 minutes
  4. Add the vegetable stock, salt and red Thai curry paste
  5. Bring to almost a boil and then turn the heat down and cook until carrots are tender about 15 - 20 minutes
  6. Remove from heat and add the lime juice
  7. Purée in a blender on high until smooth in batches
  8. Pour through a fine mesh strainer , if necessary
  9. Adjust salt if needed and honey if desired
  10. Pour soup in bowls and top with pickled vegetables.
  11. For the pickled vegetables :
  12. Add sliced radishes and carrots to a bowl and sprinkle with the salt
  13. Toss every 15 minutes for about an hour
  14. Set aside
  15. Meanwhile put remaining ingredients except the vinegar in a sauce pan over medium heat and bring to a boil, making sure sugar is dissolved
  16. Remove from heat and cool slightly
  17. Add vinegar and set aside for 1 hour
  18. Drain vegetables but do not rinse
  19. Pour cooled pickling liquid over vegetables and store in a airtight container
  20. Radishes are ready after marinating overnight ( I've never waited that long )