Description
Indulge in the delightful flavors of this Thai Tomato Soup, a creamy and invigorating dish that combines rich coconut milk with the aromatic kick of Thai red curry paste. Perfect for any occasion, this soup is not only quick to prepare—ready in just 25 minutes—but also versatile enough to be enjoyed as a starter or a comforting main course. Its vibrant colors and unique taste will surely impress your guests and satisfy your palate. With fresh ingredients and customizable toppings, you can easily adapt this recipe to suit your preferences.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1 inch knob fresh ginger, peeled and grated
- 1 tablespoon Thai red curry paste
- 1/4 teaspoon red pepper flakes (plus more for garnish)
- 1 14oz can diced tomatoes
- 1/2 cup chopped cilantro, plus additional leaves for topping
- 2 cups vegetable broth
- 1 15oz can coconut milk, shaken
- Salt to taste
Instructions
- Heat coconut oil in a medium saucepan over medium heat until melted.
- Sauté chopped onion for 8–10 minutes until golden brown.
- Add garlic, ginger, red curry paste, and red pepper flakes; cook for 2 minutes until fragrant.
- Stir in diced tomatoes, cilantro, and vegetable broth; mix well.
- Incorporate most of the coconut milk (reserve a little for garnish).
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Blend until smooth using an immersion blender or standard blender.
- Serve topped with reserved cilantro leaves and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg