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
Tomato Coconut Soup

Thai Tomato Soup with Coconut Milk

  • Author: Isabelle Boucher
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Give your cream of tomato soup a Thai twist with a combination of red curry paste and coconut milk. Your grilled cheese won't know what hit it!


  • 1 tbsp canola oil
  • 2 medium shallots, finely chopped
  • 2 tbsp grated fresh ginger
  • 2 tbsp thai red curry paste
  • 1 can (28 oz / 796 ml) diced or crushed fire-roasted tomatoes
  • 1 can (14 oz / 398 ml) full-fat coconut milk
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 cup cooked chickpeas (or canned, drained and rinsed)
  • Fresh cilantro for garnish
  • Coconut milk, for garnish
  • Toasted shallots, for garnish


  1. In a medium pot set over medium-high heat, saute the shallots in oil until soft and translucent, about 3-5 minutes. Add the ginger and curry paste, and cook until fragrant, about 1 minute longer.
  2. Add the tomatoes, coconut milk, water and salt, and bring to a simmer. Reduce heat to low and cook, covered, for 20-30 minutes to let the flavours mingle.
  3. Using an immersion blender, puree the soup until smooth. Stir in the chickpeas, and simmer for another 5-10 minutes to warm the chickpeas through. Adjust seasoning with salt and pepper to taste.
  4. To serve, spoon into bowls, add a swirl of coconut milk, and finish with a sprinkling of cilantro and toasted shallots.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Soups
  • Cuisine: Thai