Frugal Foodie Friday: Dairy-Free Creamy Thai Tomato Soup
  • 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
  1. Heat the coconut oil in a large saucepan over medium-low heat.
  2. Add the leek or onion and sauté for 3 minutes.
  3. Add the garlic and ginger, and sauté for 1 minute more.
  4. 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.
  5. Stir in tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes.
  6. Add the remaining ingredients (coconut milk through the lime), and let the soup simmer for about 5 minutes to thicken a bit.
  7. Serve.
Optional Veggie Add-Ins: This recipe is very friendly to veggies in terms of taste. On the first go, I added 2 full cups of baby spinach leaves near the very end of simmering. The second time I added about 1.5 cups of thinly sliced cabbage after the onions. Both were wonderful (I think we liked the spinach best though). Some other veggies that really appeal to me for this recipe are cauliflower, eggplant (would need a bit more saute time), and baby corn.
Recipe by Go Dairy Free at