Thai Tomato Soup Recipe
Creamy vegan Thai tomato soup made with coconut milk, red curry paste, and fresh tomatoes. Quick, easy, and perfect for freezing!
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.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 507mg | Potassium: 730mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3291IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 2mg
