Thai Spicy Tomato Soup Recipes

THAI TOMATO SOUP

Steps:

• In a large enamel stockpot, add the chopped tomatoes and olive oil. Bring to a simmer and cook for 12-15 minutes or until tomatoes have softened and released some of their liquid.
• Stir in the curry paste, coconut milk, slat, pepper, sugar, and soy sauce. Bring back to a simmer for another 5-7 minutes.
• Stir in the basil leaves. Remove from the heat and use an immersion blender to puree until smooth. (You can also transfer to a blender to puree and then transfer back to your pot.)
• Taste and add more salt or black pepper as needed.
• Serve with desired toppings! I added toasted bread, pumpkin seeds, and hemp hearts.

THAI-SPICED TOMATO SOUP

Steps:

• 1. Heat the oil in a saucepan over a medium-high heat. Add the onion, carrots and red pepper and fry for 3 minutes. Add the ginger and Thai curry paste and fry for 30 seconds. 2. Add all the remaining ingredients except the Thai basil. Bring up to the boil, cover with a lid and simmer for 20 minutes until the vegetables are soft. Remove the lemongrass stalk, add the Thai basil then place the soup in a blender or food processor and purée until smooth. 3. Return the soup to the pan, add about 200ml (7fl oz) of water to thin the soup down, and reheat to serve. Decorate each bowl of soup with fresh Thai basil leaves.

THAI TOMATO SOUP

Steps:

• Heat coconut oil in a medium saucepan over medium heat, until melted.
• Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
• Add garlic, ginger, red curry paste, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
• Add tomatoes, ½ cup cilantro, and vegetable broth.
• Reserve 1/4 cup of coconut milk, then add the rest of the coconut milk to the pot.
• Bring to a boil then reduce heat and simmer for 5 minutes.
• Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and carefully transfer to a blender. Blend until smooth, allowing heat to escape through the vent at the top of the blender.
• Divide into bowls and top with leftover cilantro, coconut milk, and red pepper flakes.

THAI TOMATO SOUP

Steps:

• In medium saucepan, heat coconut milk and curry paste, stirring occasionally, until milk is warm and curry paste is dissolved. Stir in tomato soup. Cook until steaming, but don't allow mixture to boil.
• Ladle soup into bowls; top each with a scoop of brown rice. Sprinkle with basil, almonds and toasted coconut.

SPICY TOMATO SOUP

Steps:

• Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
• Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
• Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

SPICY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
• Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
• Remove bay leaves and serve with cream if desired.

THAI SPICY TOMATO SOUP

Steps:

• Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
• Puree the fish with the coconut milk and add the mixture to the tomatoes.
• Add the curry paste, fish sauce, and lemon juice.
• Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
• Garnish with cilantro or chopped green onion before serving.

SPICY THAI-FLAVOR SOUP

Steps:

• For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
• For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.

THAI SPICY SOUP - VEGAN

Steps:

• Combine water and chili paste, and bring to a boil.
• Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
• Simmer a few minutes.
• Add the lemon juice, oyster sauce,tomato and chili peppers.
• Simmer until ready to serve.
• Adjust seasonings with soy sauce and lemon juice, if necessary.
• Pour into bowls and garnish with coriander.