Description
Indulge in the delightful flavors of this Thai Tomato Soup, where creamy coconut milk meets aromatic spices for a comforting dish that warms the soul. Perfect for cozy evenings or casual gatherings, this vibrant soup is both quick to prepare and impressive in taste. With its rich, creamy texture and a hint of spice from Thai red curry paste, this recipe is a fantastic way to bring the essence of Thailand to your home. Whether enjoyed on its own or paired with crusty bread, it’s sure to become a favorite in your culinary repertoire.
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 can (14oz) diced tomatoes
- 1/2 cup chopped cilantro (plus additional for topping)
- 2 cups vegetable broth
- 1 can (15oz) coconut milk
- Salt to taste
Instructions
- Heat coconut oil in a medium saucepan over medium heat until melted.
- Sauté the onion for about 8–10 minutes until softened and golden brown.
- Add garlic, ginger, Thai red curry paste, and red pepper flakes; stir for about 2 minutes until fragrant.
- Stir in diced tomatoes, cilantro, and vegetable broth; mix well.
- Pour in most of the coconut milk (reserve some for garnishing) and bring to a boil.
- Reduce heat and simmer for about 5 minutes.
- Blend the soup using an immersion blender until smooth or transfer to a regular blender.
- Serve hot, garnished with additional cilantro and a drizzle of reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg