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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Creamy Thai Tomato Soup You’ll Want to Make Again and Again

    Creamy Thai Tomato Soup You’ll Want to Make Again and Again

    0
    By Alisa Fleming on October 10, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Soup

    Soups are such an easy comfort food without dairy. They’re warm, nourishing, and can be made creamy with a myriad of natural ingredients. This dairy-free rich and creamy Thai tomato soup, for example, uses tomato sauce, lite coconut milk, and comforting Thai-inspired flavors.

    Creamy Thai Tomato Soup Recipe - naturally dairy-free, gluten-free, nut-free, soy-free and SO delicious!

    Creamy Dairy-Free Thai Tomato Soup that’s Simply Delicious

    This creamy Thai tomato soup was a very happy accident. I was in pursuit of the perfect Thai lettuce wraps. It was my fifth round of attempts. 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.

    Dairy-Free Creamy Thai Tomato Soup

    Special Diet Notes: Creamy Thai Tomato Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, soy-free, nut-free, peanut-free, and gluten-free. Just be sure to choose the fish sauce that suits your dietary needs.

    For vegan Thai tomato soup, substitute diced extra-firm tofu for the meat and use a vegan fish sauce. In a pinch, substitute soy sauce and optionally add some nori flakes for that fishy taste.

    Dairy-Free Creamy Thai Tomato Soup
     
    Print
    Prep time
    8 mins
    Cook time
    17 mins
    Total time
    25 mins
     
    This delicious soup is incredibly addictive. For three servings, pour the soup over cooked white or brown rice. I've included some additional vegetable options in the notes, but think this soup would also be great with cauliflower, eggplant, or baby corn.
    Author: Alisa Fleming
    Recipe type: Soup
    Cuisine: Thai
    Serves: 2 servings
    Ingredients
    • 1 tablespoon coconut, peanut, or olive oil
    • 1 cup thinly sliced leek (about 1 medium – whites and lower green, tough leaves removed) or thinly sliced yellow onion (about ½ medium)
    • 2 garlic cloves, minced
    • ½ teaspoon finely minced ginger
    • 8 ounces lean or extra-lean ground turkey (can substitute chicken or tofu)
    • 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 tablespoon lime juice
    • ½ teaspoon lime zest
    Instructions
    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.
    5. Stir in tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes.
    6. Add the coconut milk, sugar, fish sauce, lime juice, and zest and stir to combine. Let the soup simmer for about 5 minutes to thicken a bit.
    Notes
    Spinach Option: Add 2 cups of baby spinach leaves near the very end of simmering.

    Cabbage Option: Add 1½ cups thinly sliced cabbage with the onions.

    Leftover Chicken Option: To shorten the cook time and use up leftovers, substitute 2 cups leftover cooked chopped chicken for the turkey.
    Nutrition Information
    Serving size: ½ batch Calories: 400 Fat: 23.4g Saturated fat: 8.9g Carbohydrates: 21.6g Sugar: 11.7g Fiber: 2.6g Protein: 25.2g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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