Best Thai Tomato Soup Recipes

Thai Spicy Tomato Soup image

Provided by Mercy

Categories Coconut

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans stewed tomatoes
5 ounces cooked white flesh fish
3 cups coconut milk
1/2 teaspoon red curry paste
2 tablespoons asian fish sauce (nam pla)
1 tablespoon lemon juice
2 tablespoons chopped cilantro or 2 tablespoons green onions

Steps:

Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
Puree the fish with the coconut milk and add the mixture to the tomatoes.
Add the curry paste, fish sauce, and lemon juice.
Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
Garnish with cilantro or chopped green onion before serving.

Nutrition Facts : Calories 326.8, Fat 26.5, SaturatedFat 23.3, Sodium 875.5, Carbohydrate 22.3, Fiber 4.8, Sugar 16.1, Protein 5.7

Thai Tomato Soup image

Provided by Brooke Lark

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 7

1 can (13 to 14 oz) coconut milk (not cream of coconut)
1 1/2 teaspoons green curry paste
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1 cup cooked brown rice, warmed
1/4 cup thinly sliced or chopped fresh basil leaves
1/4 cup sliced almonds
1/4 cup shredded coconut, toasted

Steps:

In medium saucepan, heat coconut milk and curry paste, stirring occasionally, until milk is warm and curry paste is dissolved. Stir in tomato soup. Cook until steaming, but don't allow mixture to boil.
Ladle soup into bowls; top each with a scoop of brown rice. Sprinkle with basil, almonds and toasted coconut.

Nutrition Facts : ServingSize 1 Serving