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
- 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.
- 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.
- 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.
- 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