Thai Tomato Soup

This Thai Tomato Soup is a delightful blend of creamy coconut milk and aromatic Thai red curry paste. It’s perfect for cozy dinners or gatherings with friends. With its rich flavors and vibrant colors, this soup is sure to impress. Whether you’re looking for a quick weeknight meal or an elegant appetizer, this recipe fits the bill. Plus, it’s simple to make and packed with nutrients!

Why You’ll Love This Recipe

• Rich Flavor: The combination of coconut milk and Thai red curry paste creates a unique taste that’s both creamy and spicy.
• Quick Preparation: Ready in just 25 minutes, this soup is perfect for busy weeknights when time is limited.
• Versatile Dish: Serve as a starter, main course, or even as a comforting lunch option.
• Healthy Ingredients: Packed with tomatoes and fresh herbs, this soup is nutritious while still satisfying your taste buds.
• Customizable Heat: Adjust the spice level by adding more or less red pepper flakes according to your preference.

Tools and Preparation

To make this Thai tomato soup efficiently, having the right tools on hand will ensure a smooth cooking process.

Essential Tools and Equipment

• Medium saucepan
• Immersion blender (or regular blender)
• Chopping knife
• Cutting board

Importance of Each Tool

• Medium saucepan: Ideal for sautéing vegetables and cooking the soup all in one pot.
• Immersion blender: Allows for easy blending directly in the pot, saving time on cleanup.
• Chopping knife: A good knife ensures precise chopping of ingredients like onions and garlic.

Ingredients

This Thai tomato soup is made with rich coconut milk and Thai red curry paste for a soup that is creamy, spicy, and loaded with flavor. Topped with fresh cilantro and crushed red pepper flakes, you’ll want to come back for seconds!

For the Soup

• 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

How to Make Thai Tomato Soup

Step 1: Heat the Coconut Oil

Heat coconut oil in a medium saucepan over medium heat until melted.

Step 2: Sauté the Onions

Cook onion, stirring often, until softened and golden brown. This should take about 8–10 minutes.

Step 3: Add Aromatics

Add garlic, ginger, red curry paste, and red pepper flakes. Cook while stirring until fragrant; this takes about 2 minutes.

Step 4: Combine Main Ingredients

Add diced tomatoes, ½ cup cilantro, and vegetable broth to the pot.

Step 5: Incorporate Coconut Milk

Reserve 1/4 cup of coconut milk for garnish. Add the rest of the coconut milk to the mixture in the pot.

Step 6: Simmer

Bring the mixture to a boil then reduce heat. Allow it to simmer for about 5 minutes.

Step 7: Blend Until Smooth

Using an immersion blender, blend the soup until smooth. Alternatively, let it cool slightly before transferring to a regular blender. Blend until smooth while allowing heat to escape through the vent at the top.

Step 8: Serve

Divide into bowls and top with leftover cilantro, reserved coconut milk, and an extra sprinkle of red pepper flakes.

Enjoy this flavorful Thai Tomato Soup warm!

How to Serve Thai Tomato Soup

Serving Thai tomato soup can elevate your meal experience. This vibrant and flavorful soup pairs well with a variety of accompaniments that enhance its rich taste and texture.

With Crusty Bread

• Pairing with crusty bread is perfect for dipping. The bread’s texture contrasts nicely with the creamy soup.

Over Rice

• Serving the soup over a bed of rice makes it more filling. It absorbs the flavors beautifully and adds a hearty element.

Topped with Fresh Herbs

• Adding fresh herbs like cilantro or basil brings brightness. The fresh flavors cut through the richness of the coconut milk.

Accompanied by Spring Rolls

• Spring rolls make a delightful side. They add crunch and freshness, complementing the soup’s creaminess.

With a Side Salad

• A light side salad balances the meal. A mix of greens with a tangy vinaigrette can refresh your palate.

How to Perfect Thai Tomato Soup

Perfecting your Thai tomato soup can turn a good recipe into an amazing one. Here are some tips to consider:

• Use fresh ingredients: Fresh vegetables and herbs enhance flavor and aroma.
• Adjust spice levels: Modify the amount of red curry paste based on your heat preference.
• Blend thoroughly: For a smooth texture, ensure you blend the soup until completely creamy.
• Taste as you go: Always taste before serving; adjust seasonings as needed, especially salt.
• Garnish generously: Don’t skimp on garnishes like cilantro and red pepper flakes for added flavor and presentation.

Best Side Dishes for Thai Tomato Soup

Complementing your Thai tomato soup with side dishes can create a well-rounded meal. Here are some great options:

1. Steamed Jasmine Rice: Lightly fragrant rice that soaks up the soup’s flavors beautifully.
2. Vegetable Stir-fry: A mix of colorful vegetables adds crunch and nutrition to your meal.
3. Crispy Wontons: These crunchy bites provide a satisfying contrast to the smooth soup.
4. Thai Cucumber Salad: A refreshing salad with cucumbers, lime, and chili enhances the overall dining experience.
5. Grilled Shrimp Skewers: These flavorful skewers add protein and pair nicely with the soup’s spices.
6. Naan Bread: Soft naan is perfect for scooping up the rich soup while adding an Indian twist to your meal.

Common Mistakes to Avoid

Making Thai tomato soup can be simple, but there are common pitfalls. Here are some mistakes to watch out for:

• Overcooking the onions: Cooking them for too long can lead to bitterness. Aim for a golden brown color, about 8–10 minutes.
• Skipping the blending step: Not blending the soup results in a chunky texture that may not be as appealing. Use an immersion blender or transfer to a blender for a smooth consistency.
• Neglecting seasoning adjustments: Each ingredient can vary in strength. Always taste and adjust salt and spice levels before serving.
• Using low-quality tomatoes: The flavor of your soup largely depends on the tomatoes you choose. Opt for high-quality canned diced tomatoes for the best results.
• Ignoring coconut milk shaking: Failing to shake the coconut milk can cause it to separate. Always give it a good shake before adding it to your soup.

Storage & Reheating Instructions

Refrigerator Storage

• item Store in an airtight container.
• item Keep in the refrigerator for up to 4 days.
• item Allow the soup to cool completely before sealing.

Freezing Thai Tomato Soup

• item Freeze in an airtight container or freezer bag.
• item It can last up to 3 months in the freezer.
• item Leave space at the top of the container for expansion as the soup freezes.

Reheating Thai Tomato Soup

• item Oven: Preheat oven to 350°F (175°C) and heat covered for about 20 minutes.
• item Microwave: Heat in a microwave-safe bowl, stirring every minute until hot.
• item Stovetop: Pour into a saucepan and heat over medium heat, stirring often until warm.

Frequently Asked Questions

Here are some common questions about making Thai tomato soup:

How do I make Thai Tomato Soup spicier?

You can add more red curry paste or crushed red pepper flakes during cooking. Adjust according to your spice preference!

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes! You’ll need about 6-8 medium tomatoes, peeled and chopped.

What can I serve with Thai Tomato Soup?

This soup pairs well with crusty bread, rice, or even grilled cheese sandwiches for a comforting meal.

Is this recipe suitable for vegans?

Yes! This Thai tomato soup is completely plant-based as it uses coconut milk and vegetable broth.

How long does Thai Tomato Soup last in the fridge?

When stored properly, it lasts up to 4 days in the refrigerator.

Final Thoughts

This Thai tomato soup is creamy, spicy, and packed with flavor. It’s perfect as a comforting meal on its own or paired with sides like bread or rice. Feel free to customize with your favorite vegetables or protein options for added nutrition!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Thai Tomato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Indulge in the enticing flavors of this Thai Tomato Soup, a delightful fusion of creamy coconut milk and aromatic Thai red curry paste. Perfect for cozy dinners or gatherings, this vibrant soup is both rich in flavor and packed with nutrients. In just 25 minutes, you can create a comforting dish that impresses with its unique taste profile—spicy, creamy, and utterly delicious.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 1 inch fresh ginger, grated
• 1 tablespoon Thai red curry paste
• 1/4 teaspoon red pepper flakes
• 1 can (14oz) diced tomatoes
• 2 cups vegetable broth
• 1 can (15oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat coconut oil in a medium saucepan over medium heat until melted.
2. Sauté onions for about 8–10 minutes until softened and golden brown.
3. Stir in garlic, ginger, red curry paste, and red pepper flakes; cook until fragrant (about 2 minutes).
4. Add diced tomatoes, vegetable broth, and cilantro; stir to combine.
5. Incorporate most of the coconut milk (reserve some for garnish) into the pot.
6. Bring to a boil then reduce heat; simmer for about 5 minutes.
7. Blend the soup until smooth using an immersion blender or regular blender.
8. Serve hot, garnished with reserved coconut milk and cilantro.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 15g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg