Thai Carrot Soup with Shrimp Balls
Warm Up with a Bowl of Thai Carrot Soup with Shrimp Balls
Looking for a vibrant and flavorful soup to brighten up your dinner table? Our Thai Carrot Soup with Shrimp Balls is the perfect blend of sweet, savory, and subtly spicy. This isn’t your average carrot soup! We’ve taken a classic comfort food and infused it with the aromatic flavors of Thailand, creating a dish that’s both comforting and exciting.
This recipe is surprisingly easy to make, coming together in just 35 minutes. The creamy texture of the carrot soup is beautifully complemented by the delicate, bouncy shrimp balls, creating a delightful contrast in textures. A squeeze of fresh lime juice and a sprinkle of fresh celery leaves elevate the flavors, making each spoonful a burst of deliciousness.
What makes this soup special?
- Thai-Inspired Flavors: Fish sauce, rice wine, and a touch of chili bring authentic Thai flavors to a familiar soup.
- Shrimp Ball Delight: The addition of Thai prawn balls adds protein and a unique textural element.
- Vibrant & Healthy: Packed with vitamins from the carrots and protein from the shrimp, this soup is as good for you as it tastes.
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
Tips for the Best Thai Carrot Soup:
- Fresh is Best: Use fresh ginger, garlic, and lime juice for the most vibrant flavors.
- Adjust the Spice: Feel free to adjust the amount of chili pepper to your liking.
- Broth Matters: Using a good quality broth (or making your own from the shrimp balls!) is key to a flavorful soup.
- Coconut Milk Choice: We recommend using a creamy coconut milk (around 24% fat) for the best texture.
Frequently Asked Questions:
- Can I substitute the shrimp balls? Yes, you can substitute with other types of seafood balls or even cooked chicken or tofu.
- Is this soup vegetarian/vegan? No, this recipe is not vegetarian or vegan due to the shrimp balls and potential fish sauce ingredients. You can adapt it by using vegetable broth and substituting the shrimp balls with a plant-based alternative.
- Can I make this soup ahead of time? Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 3 days. Add the shrimp balls and lime juice just before serving.
- What if I don’t have rice wine? You can substitute with dry sherry or a splash of white wine.
- Can I use pre-made broth? Absolutely! Just make sure it’s a good quality broth for the best flavor.
We hope you enjoy this delicious and flavorful Thai Carrot Soup with Shrimp Balls! It’s a perfect way to warm up on a chilly evening and experience the vibrant flavors of Thailand.
Thai Carrot Soup with Shrimp Balls
Ingredients
- 400 g Cooking broth (from shrimp balls) If not available, use water, fish sauce, and rice wine.
- 350 g Water Use if shrimp broth is unavailable
- 4 tablespoons Fish sauce Light colored (e.g. kecap ikan “King Lobster”)
- 2 tablespoons Rice Wine (Araak Masak)
- 3 tablespoons Sunflower oil
- to taste Chicken broth Kraft bouillon
- 120 g Carrot
- 10 g Ginger Fresh
- 15 g Spring onion Fresh, white part only
- 1 Hot peppers Red, long, medium hot
- 2 medium Cloves of garlic Fresh
- 16 Thai prawn balls
- 2 tablespoons Lime juice Fresh
- 60 g Coconut milk Creamy (24% fat)
- 2 tablespoons Fresh celery leaves For garnish
Instructions
- Wash, peel, and scrape the carrot. Slice the ginger crosswise. Wash and cut the spring onions. Wash, deseed, and chop the peppers. Peel and press the garlic.
- Bring the broth to a boil and add the prepared vegetables. Simmer for 10 minutes. Cool slightly, then blend until smooth.
- Return the puree to the saucepan, add the prawn balls and lime juice, and simmer. Stir in the coconut milk. Season with salt and pepper. Add the celery leaves.
- Serve immediately and enjoy.
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