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!
- 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
- 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.
Keywords: Thai Tomato Soup