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