Thai Tomato Soup Recipe

Ingredients

• 1/2 onion (diced)
• 4 cloves garlic (bruised)
• 1 tbsp oil
• 1 tbsp red curry paste
• 500 g tomatoes
• 1/2 Thai chili
• 1 bouillon cube
• 350 ml water
• 60 ml coconut milk

Instructions

1. 1

   Boil the tomatoes. Bring a pot of water to a boil and add the whole tomatoes. Cook until the skins loosen, then remove and peel once cool enough to handle.

2. 2

   Cook the aromatics. Heat oil in a pot over medium heat. Add garlic, chopped onion, and chili. Sauté until fragrant and softened.

3. 3

   Add curry paste. Stir in the red curry paste and cook for another minute or two until it’s fully mixed in and aromatic.

4. 4

   Simmer the soup. Add the peeled tomatoes, water, and bouillon cube. Let everything simmer for about 15 minutes until the tomatoes break down.

5. 5

   Blend it smooth. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

6. 6

   Stir in coconut milk. Add the coconut milk and stir to combine. Keep the heat low and avoid boiling.

7. 7

   Serve and garnish. Ladle into bowls and top with fresh coriander just before serving.