Thai Tomato Soup

recipe
This soup goes well with each of our suggested menus, but it's also great with grilled cheese sandwiches. It takes less than 30 minutes to prepare and is made with pantry ingredients so you can enjoy it on the spur of the moment. Cook the soup up to two days before serving, and refrigerate it in an airtight container. Before serving, reheat gently over medium heat.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 27 %
Fat 1.9 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 1.4 g
Carbohydrate 11.6 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 284 mg
Calcium 29 mg

Ingredients

1 1/2 teaspoons canola oil
1 cup chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups water
1 (28-ounce) can diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1/3 cup light coconut milk
6 lime wedges

Preparation

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.

Didi Emmons,

Cooking Light

March 2005
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