Tomato Coconut Soup

Thai Tomato Soup with Coconut Milk

  • Author: Isabelle Boucher
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • 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.

  • Category: Soups
  • Cuisine: Thai