Creamy Thai tomato soup

Serves 6


  • 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


  1. 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.
  2. 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.