Food & Drink

Thai Curry Tomato Soup

thai coconut soup!

Thai Curry Tomato Soup
Serves six to eight

2 tbsp. canola oil
1 md. onion, diced (about 1 c.)
1 garlic clove, minced
1-2 carrots, thinly sliced (about ½ c.)
1-2 celery stalks, thinly sliced (about ½ c.)
28-oz. can fire-roasted tomatoes
1 tbsp. Thai red curry paste
½ tsp. ground cumin
2 c. chicken stock
14-oz. can light coconut milk

1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).

2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.

3. Add the tomatoes and bring to a boil.

4. Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.

5. Simmer, stirring occasionally, for about 20 minutes.

6. Add coconut milk and use an immersion blender to puree until smooth.

7. Salt and pepper to taste.

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