Creamy Chia Coconut Ginger-Carrot Soup
Creamy Chia Coconut Ginger-Carrot Soup is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1/3 cup of the coconut milk in a large saucepan over medium-high heat.
Add the onion and salt and cook while stirring until onion is softened, about 5 minutes.
Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes.
Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
Transfer the pureed soup to a clean saucepan and place over low heat.
Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.