Creamy Thai Tomato Soup

Ingredients

• 1 tablespoon coconut oil (peanut oil, or olive oil)
• 1 cup thinly sliced leek (white and lower green parts only, tough leaves removed (can sub thinly sliced yellow onion))
• 2 garlic cloves (minced)
• 1/2 teaspoon finely minced fresh ginger
• 8 ounces lean ground turkey, sliced chicken breast, or sliced beef
• 1 8-ounce can plain tomato sauce ((like Hunt’s or generic))
• 1/2 tablespoon Thai red curry paste
• 1 cup light canned coconut milk or unsweetened coconut milk beverage
• 1 tablespoon packed brown sugar
• 1 tablespoon fish sauce
• 1/2 tablespoon lime juice
• 1/2 teaspoon lime zest
• Garnish Options: coarsely chopped fresh cilantro, (fresh coriander leaves, Thai basil, or chives)

Instructions

1. 1

   Heat the oil in a large saucepan over medium-low heat.

2. 2

   Add the leek or onion and sauté for 3 minutes.

3. 3

   Add the garlic and ginger, and sauté for 1 minute more.

4. 4

   Turn the heat up to medium, and add the meat. Cook while stirring, until the meat is cooked through, about 5 to 7 minutes.

5. 5

   Stir in the tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes.

6. 6

   Add the coconut milk, sugar, fish sauce, lime juice, and zest and stir to combine.

7. 7

   Let the soup simmer for about 5 minutes to thicken a bit.

8. 8

   Remove the pan from the heat, divide between two bowls, and garnish with fresh herbs, if desired.

9. 9

   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.