Thai Tomato Soup

This Thai tomato soup is made with rich coconut milk and Thai red curry paste for a soup that is creamy, spicy, and loaded with flavor. Topped with fresh cilantro and crushed red pepper flakes, you’ll want to come back for seconds!

I’ve been on Thai curry kick lately, so I thought it would be fun to create a twist on tomato soup! Coconut milk makes this soup rich and creamy and I love the spiciness of the red pepper flakes. I sprinkled extra on top because I liked the heat! This recipe comes together quickly and easily.

Tips for Thai Tomato Soup

• Be sure to shake the coconut milk before you open it. Coconut milk tends to separate and shaking it will mix it up and make it easier to reserve some for the topping.
• When chopping cilantro, feel free to chop the thin stems with the leaves. Discard the larger stems near the bottom of the herb.
• If you don’t like spicy flavors, skip the red pepper flakes. The red curry paste has a small amount of spice, but the coconut milk will make it mild enough for sensitive palates.

Substitution Ideas

• For a lower fat option, you can use lite coconut milk. It won’t be as rich and creamy, but it’ll still have a coconut flavor.
• For a lower sodium option, use low sodium vegetable broth. I prefer “not chicken” style broth for this recipe.
• You can substitute crushed tomatoes or fire-roasted tomatoes for the diced tomatoes.

How to blend hot soup

• I like to use an immersion blender because it’s a little less messy and I think it’s easier to achieve the perfect consistency. I like this soup a little chunky so an immersion blender lets me combine all the ingredients without making it perfectly smooth.
• If you don’t have an immersion blender, you can still blend this soup in a blender. I recommend working in two batches and letting the soup cool slightly before transferring, just so you don’t burn yourself! Remember to allow steam to escape from the blender so the soup doesn’t explode!
• Do NOT try to blend the hot soup in a bullet style blender like a Nutribullet or Magic Bullet. The steam must escape or you risk an explosion! 

Thai Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Liz Thomson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

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Description

This Thai tomato soup is made with rich coconut milk and Thai red curry paste for a soup that is creamy, spicy, and loaded with flavor. Topped with fresh cilantro and crushed red pepper flakes, you’ll want to come back for seconds!

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Ingredients

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• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 1 inch knob fresh ginger, peeled and grated
• 1 tablespoon Thai red curry paste
• 1/4 teaspoon red pepper flakes (plus more for garnish)
• 1 14oz can diced tomatoes
• 1/2 cup chopped cilantro, plus additional leaves for topping
• 2 cups vegetable broth
• 1 15oz can coconut milk, shaken
• Salt to taste

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Instructions

1. Heat coconut oil in a medium saucepan over medium heat, until melted.
2. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
3. Add garlic, ginger, red curry paste, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
4. Add tomatoes, ½ cup cilantro, and vegetable broth.
5. Reserve 1/4 cup of coconut milk, then add the rest of the coconut milk to the pot.
6. Bring to a boil then reduce heat and simmer for 5 minutes.
7. 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.
8. Divide into bowls and top with leftover cilantro, coconut milk, and red pepper flakes.

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If you’re looking for something to serve with your Thai tomato soup, here are a few ideas!

Looking for a new twist on tomato soup and grilled cheese? Try this Thai tomato soup with a grilled halloumi sandwich!

These 10-minute green beans would be an easy side dish to serve with your soup!

If you have leftover Thai red curry paste, here are a few of my favorite ways to use it:

• Coconut Curry Noodle Bowls
• Chickpea Curry
• Bangkok Curry Noodles

This recipe was originally published in November 2010. Updated September 2020.