Thai Tomato Soup Food

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 SOUP

Steps:

• Combine first 5 ingredients (broth - garlic) and 1 cup water in a large pot and simmer for 3-5 minutes.
• Stir in remaining ingredients and simmer for another minute or so.
• Serve in bowls, garnished with additional cilantro, if desired.