Thai Tomato Soup Recipe
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A spicy Thai tomato soup with coconut milk, red curry paste, and fresh tomatoes. Ready in under 30 minutes, completely vegan, and perfect for colder days.
About this recipe
It’s the time of year when I’m always making a big batch of soup and freezing whatever’s left for easy meals later. My Belgian husband loves a warm tomato or pumpkin soup in the evenings, especially when it’s cold out. It’s become a bit of a winter routine here.
This easy recipe takes the usual Western-style tomato soup and turns it into something a bit more Thai.
I use fresh tomatoes blended until smooth, garlic, onion, a bouillon cube, and a spoonful of red curry paste for that hit of Thai herbs and spice.
Coconut milk makes it creamy and rich without being heavy. And if you like it spicy, just add more chilies or toss in extra when serving. Either way, this soup will definitely be on repeat at your place!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Tomatoes – Ripe tomatoes are the base of the soup, giving it a naturally sweet, bright flavor that pairs well with red curry.
- Oil – A neutral oil such as sunflower or vegetable oil is ideal for gently cooking the aromatics without imparting extra flavor.
- Red curry paste – Adds warmth and depth from Thai herbs, spices, and chilies. Store-bought works fine, or use my homemade curry paste.
- Garlic – Use fresh cloves for the best flavor.
- Onion – Softens into the soup and adds a mellow sweetness that balances the acidity of the tomatoes.
- Bouillon cube – A quick way to add savory seasoning. Use vegetable, chicken, or pork depending on what you already use in your kitchen.
- Coconut milk – Makes the soup creamy and smooth. I use Aroy-D.
- Water – Adjusts the soup to the consistency you like, whether light or a bit thicker.
- Thai chili – Thai Jinda chilies add a moderate-high heat.
- Coriander – Fresh coriander adds a bright pop of freshness when sprinkled over the hot soup before serving.
How to make Thai tomato soup
Step 1: Boil and peel the tomatoes. Bring a pot of water to a boil and add the tomatoes. Let them simmer until the skins start to split. Remove, cool slightly, and peel off the skins.
Step 2: Sauté the aromatics. Heat oil in a pot over medium heat. Add garlic, chopped onion, and chili. Cook until everything softens and smells fragrant.
Step 3: Add the curry paste. Stir in the red curry paste and cook for another minute or so, letting it mix with the ingredients.
Step 4: Add tomatoes, water, and bouillon. Add the peeled tomatoes to the pot along with water and a bouillon cube. Simmer for about 15 minutes until everything is soft.
Step 5: Blend until smooth. Use an immersion blender to blend the soup right in the pot, or transfer to a regular blender in batches. Blend until smooth.
Step 6: Stir in coconut milk. Pour in the coconut milk and stir to combine. Let it gently heat through without boiling.
Step 7: Serve. Ladle the soup into bowls and top with fresh coriander before serving.
Frequently asked questions
Can I use canned tomatoes instead of fresh?
Yes, you can use canned whole or crushed tomatoes if you don’t have fresh ones. Just try to use good quality ones since they’re the base of the soup.
Do I need a blender?
Yes, if you love a creamy texture!
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well if you want to keep some for later.
More Thai soup recipes to try
Hope you love this Asian tomato soup recipe as much as we do. Let me know how it turns out in the comments below, and please leave a star rating. Don’t forget to follow me on Facebook, Instagram, and Pinterest!
Thai Tomato Soup Recipe
Equipment
- cutting board and knife
- Medium or large pot
- Blender or immersion blender
- Soup ladle
Ingredients
- ½ onion, diced
- 4 cloves garlic, bruised
- 1 tbsp oil
- 1 tbsp red curry paste
- 500 g tomatoes
- ½ Thai chili
- 1 bouillon cube
- 350 ml water
- 60 ml coconut milk
Instructions
- Boil the tomatoes. Bring a pot of water to a boil and add the whole tomatoes. Cook until the skins loosen, then remove and peel once cool enough to handle.
- Cook the aromatics. Heat oil in a pot over medium heat. Add garlic, chopped onion, and chili. Sauté until fragrant and softened.
- Add curry paste. Stir in the red curry paste and cook for another minute or two until it’s fully mixed in and aromatic.
- Simmer the soup. Add the peeled tomatoes, water, and bouillon cube. Let everything simmer for about 15 minutes until the tomatoes break down.
- Blend it smooth. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in coconut milk. Add the coconut milk and stir to combine. Keep the heat low and avoid boiling.
- Serve and garnish. Ladle into bowls and top with fresh coriander just before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
