Thursday, April 05, 2007

Thai Tomato Soup

Today I had to get some dental work done and was not sure if the novocaine or soreness would have dissipated by dinner time, so I planned for us to have some soup. But I ended up being a-okay by dinner time so we had some grilled cheese sandwiches in addition.

The soup is a super-spicy take on tomato soup. We loved it, because we love our sriracha sauce. I got lazy with my immersion blender and didn't puree it the whole way, so it was still chunky, but it was very good. We liked the addition of coconut milk. And, an added plus is that it is quick to make. The note also says it can be made ahead of time, which will be helpful in the coming semesters when my schedule gets all hectic. We will make this again sometime.

Thai Tomato Soup
From Cooking Light, March 2005, recipe by Didi Emmons (queen of vegetarian cooking!)

This soup goes well with each of our suggested menus, but it's also great with grilled cheese sandwiches. It takes less than 30 minutes to prepare and is made with pantry ingredients so you can enjoy it on the spur of the moment. Cook the soup up to two days before serving, and refrigerate it in an airtight container. Before serving, reheat gently over medium heat.

1 1/2 teaspoons canola oil
1 cup chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups water
1 (28-ounce) can diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1/3 cup light coconut milk
6 lime wedges

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Add ginger and garlic; sauté 2 minutes. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chile paste, and salt. Remove from heat; let stand 5 minutes.

Place one-half of tomato mixture in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated. Serve with lime wedges.

Yield: 6 servings


Carrie said...

How much onion does this use? It's not listed in the ingredients, but mentioned in the recipe... I may try to make this tonight. Neal loves spicy food and I've got everything except chile paste and coconut milk, which I can pick up on my trip to the store today!

Lauren said...

How odd! I edited the recipe to include the oil and onion. I don't know how it got cut out of the post. It's 1 1/2 teaspoons canola oil and 1 cup chopped onion. Thank you for pointing it out!