in Soup Recipes

Quick Thai tomato soup

updated

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Ingredients for 2 servings:

  • 500 ml tomato(s), pureed
  • 200 ml coconut milk
  • 1 tbsp oil
  • 1 tbsp red curry paste
  • ½ lemon(s)
  • 1 bunch Thai basil
  • 1 pinch of salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Heat the oil in a pan and briefly fry the curry paste. Deglaze with the passata and add the coconut milk. Bring to a boil briefly. Cut the Thai basil into strips. Set a few strips aside for garnish. Cut the rest into smaller pieces and add to the soup. Finally, season with lemon juice and salt. Sprinkle the Thai basil strips over the soup before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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