Tomato Coconut Soup
Thai-inspired tomato coconut soup with fresh ginger, coconut milk, and cilantro for a creamy, tropical twist on classic tomato soup.
Nutrition per serving
195 Calories
4g Protein
16g Carbs
14g Fat
4g Fiber
10g Sugar
Ingredients
Instructions
- . Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- . Add ginger, garlic, curry paste, coriander, and turmeric. Cook 2 minutes until very fragrant.
- . Add crushed tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer 15 minutes.
- . Blend until smooth using an immersion blender.
- . Stir in coconut milk, lime juice, and brown sugar. Season with salt.
- . Serve hot garnished with fresh cilantro and lime wedges.
Recipe Notes
- Use full-fat coconut milk for best creaminess.
- Add coconut milk off heat to prevent curdling.
- Vegan and gluten-free as written.