This Creamy Thai Tomato Soup was a very happy accident. I was in the kitchen, experimenting yet again. I have been in constant pursuit of the perfect Thai Lettuce Wraps. It was my fifth round of attempts (yes, I said fifth). All prior recipes were okay, but not quite there, so I decided to go with a different inspiration, one with a tomato-y base. I used a recipe as my general guide, and all seemed to be going well, until I added the coconut milk. Way, way too much. The seasonings were so diluted in the sauce that I knew the remaining chunks of veggies and meat wouldn’t be flavorful enough on their own.
I was about to give in, serve them in the lettuce wraps, and chalk it up as another mediocre attempt when something compelled me to just give the sauce a little taste to see if it was worth salvaging in some other way. IT WAS DELICIOUS. I seriously impressed myself. Not wanting to waste a drop, I added more light coconut milk and served it up as a chunky soup / stew. We licked our bowls clean within mere minutes. Needless to say, I have already made this Creamy Thai Tomato Soup again, and again.
Special Diet Notes: Creamy Thai Tomato Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, nut-free, peanut-free, and gluten-free.
For vegetarian / vegan: Substitute in tofu for the meat, and/or feel free to go crazy with the veggie suggestions or your own ideas. As for fish sauce – there is a vegetarian version on the market, or you can make your own homemade version. Or in a pinch, substitute soy sauce (adding some nori flakes if you have them – seaweed gives it more of that fishy taste).
- 1 tablespoon coconut oil (substitute peanut, olive, or grapeseed oil if you wish)
- 1 cup thinly sliced leek (about 1 medium – whites and lower green, tough leaves removed) or thinly sliced yellow/white onion (about ½ medium onion)
- 2 garlic cloves, minced
- ½ teaspoon finely minced ginger
- 8 ounces lean or extra-lean ground turkey (can substitute chicken or tofu - see notes above)
- 1 8-ounce can plain tomato sauce (like Hunt’s or generic)
- ½ tablespoon red curry paste
- 1 cup light coconut milk or unsweetened coconut milk beverage
- 1 tablespoon packed brown sugar
- 1 tablespoon fish sauce
- ½ teaspoon lime zest
- ½ tablespoon lime juice
- Heat the coconut oil in a large saucepan over medium-low heat.
- Add the leek or onion and sauté for 3 minutes.
- Add the garlic and ginger, and sauté for 1 minute more.
- Turn the heat up to medium, and add the turkey. Cook, breaking it up as you stir, until cooked through, about 7 minutes or so.
- Stir in tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes.
- Add the remaining ingredients (coconut milk through the lime), and let the soup simmer for about 5 minutes to thicken a bit.