Thai Spiced Tomato Soup
A delicious and simple vegetarian soup with just a hint of heat.
Serves: 4
Cook Time: 15 Minutes
Smithfield Product: None
Ingredients
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1 medium Vidalia onion, chopped
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3 tablespoons vegetable oil
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2 tablespoons red curry paste
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1 garlic clove, minced
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1/2 teaspoon cumin seeds
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2 14-ounce cans vegetable stock
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1 14-ounce can coconut milk
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1 28-ounce diced tomatoes
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1 tablespoon packed brown sugar
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Juice of two limes
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1/2 cup fresh cilantro, chopped
Steps
In a heavy sauce pan over medium heat, add oil, onion, red curry paste, garlic and cumin seeds. Cook until onions have softened. Add vegetable stock, tomatoes, coconut milk and brown sugar and simmer for 10 minutes. Salt and pepper to taste. Remove from heat and allow to cool slightly.
Puree soup in batches in a blender. Return soup to pot and reheat. Before serving, squeeze in lime juice and stir in cilantro.
Paula’s note: Soup can be made 3 days in advance.
Recipe and photo by Smithfield.
