10-Minute Thai Tomato SoupBrooke McLay
I love Thai food. And I love classic comfort food. Which is why pulling together a simple tomato soup with Thai undertones was a no-brainer in my kitchen. This beautiful, warm soup is refreshingly light, and particularly beautiful when served in a bread bowl topped with coconut cream and fresh-chopped basil.
10-Minute Thai Tomato Soup
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/4 white onion, diced
- 1 tablespoon red curry paste
- 1 can coconut milk
- 1 large can fire-roasted crushed tomatoes
- 1 teaspoon salt
- Coconut cream & fresh basil for garnish
In a large bowl, heat the olive oil over medium-high heat. Add the garlic and onion and cook for 2-3 minutes, until the onion is softened. Add the red curry paste (if you don’t like the heat, add a half tablespoon of curry paste), then stir int he coconut milk, crushed tomatoes, and salt. Add additional salt, if desired. Blend until smooth in a blender, if desired. Top with a spoonful of coconut cream and fresh basil, for garnish.
*Look for bread bowls in the bakery section of most local grocers. To prepare for soup, simply use a sharp knife to cut a shallow hole in the center of the bread, then gently scoop the center bread out, taking care to leave about 1″ of bread in place around the sides and bottom of the bread bowl. That way, there’s plenty of room for the soup, but it won’t be seeping out allover your dinner table!