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.
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
How to Make It
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!