clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thai tomato soup

Thai Tomato Soup

  • 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


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


  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.

Keywords: Thai Tomato Soup