Description
This Thai Tomato Soup is a delightful blend of fresh tomatoes and coconut milk, ensuring a rich and mouthwatering flavor that’s perfect for any meal occasion.
Ingredients
Scale
- ½ Onion, diced
- 4 Cloves Garlic, bruised
- 1 tbsp Oil
- 1 tbsp Red Curry Paste
- 500 g Tomatoes (fresh)
- ½ Thai Chili
- 1 Bouillon Cube
- 350 ml Water
- 60 ml Coconut Milk
Instructions
- Blanch the tomatoes in boiling water for 3-5 minutes, then peel off the skins.
- Sauté diced onion, garlic, and Thai chili in oil until the onion is translucent.
- Add red curry paste and cook for a few minutes until fragrant.
- Add peeled tomatoes, water, and bouillon cube. Simmer for 15 minutes until tomatoes break down.
- Blend the mixture until smooth using an immersion blender.
- Stir in coconut milk and warm gently without boiling.
- Serve in bowls with fresh coriander as garnish.
Notes
Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
To reheat, warm on the stove and add a splash of water or coconut milk if the texture changes.
Use ripe tomatoes for the best flavor; canned tomatoes can be a good substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg