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.
We had cold soba salad with tofu tonight and needed something to round it out to make a satisfying dinner . I'd originally thought I'd serve this soup cold, but I think it's better hot. We liked it very much and it would be a good starter for a light Asian main like cold soba or for a salmon dish. I did add a bit more coconut milk, and most importantly, used BROTH instead of water. Water in soup makes soup, well, watery.
This soup was disappointing to me. I really thought I would like it but it was pretty blah prepared as directed. I added about 1/4 cup fat-free half and half and an additional heaping tbsp of sugar to make it taste ok. These additions helped a little bit but nobody at supper club even finished their serving. I won't be making this again.
This is a delightful soup! It hits almost every taste sensation! It's creamy, tangy, spicy, and a little sweet. I did add a tad more salt, but other than that, I didn't need to tweak a thing. This will definitely be on my lunch rotation from now on. It's also fast as the dickens and I love that!
I ate it with Chicken Satay Wraps and it was a true Thai treat!