Creamy Thai tomato soup
- ¼ cup virgin coconut or extra-virgin olive oil
- ½ teaspoon crushed red pepper flakes
- 1 medium-large onion in 1/4-inch dice (3 cups)
- 1 tablespoon freshly crushed garlic
- 1 can (28 ounces) crushed tomatoes
- 1 ½ cups tomato juice (or a 12-ounce can)
- 1 teaspoon salt
- 1 teaspoon minced fresh ginger
- 2 teaspoons fish sauce
- 1 ½ tablespoons honey
- 1 can (14 ounces) coconut milk
Optional: 2 tablespoons fresh basil leaves, thinly sliced
- Heat the oil over medium-high heat in a heavy 5-quart soup pot. Add pepper flakes and onion. Sauté 15 minutes, or until onions are very soft. Add garlic and sauté another minute.
- Add crushed tomatoes, tomato juice, salt, ginger, fish sauce and honey. Bring to a simmer, then reduce heat and simmer for about 20 to 30 minutes, stirring now and then. Remove from heat, add coconut milk and blend thoroughly with a whisk or pureé. Add fresh basil just before serving.
Note: If you have an immersion blender, pureé the soup directly in the pot. If you use a food processor, pureé the cooled soup in two batches. Return soup to pot and bring to a simmer again. The fresh basil is a grand addition, but the soup is bright enough in color and flavor to stand alone.
Courtesy of Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide by Miles Hassell, M.D., and Mea Hassell.