Thai 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 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 HOT AND SOUR SOUP

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

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.

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.