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-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.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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.

THE BEST THAI TOM KHA SOUP RECIPE

Steps:

• Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
• Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

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.