Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 inch knob fresh ginger, peeled and grated
  • 1 tablespoon Thai red curry paste
  • 1/4 teaspoon red pepper flakes (plus more for garnish)
  • 1 14oz can diced tomatoes
  • 1/2 cup chopped cilantro, plus additional leaves for topping
  • 2 cups vegetable broth
  • 1 15oz can coconut milk, shaken
  • Salt to taste

Instruction

  • Heat coconut oil in a medium saucepan over medium heat, until melted.
  • Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
  • Add garlic, ginger, red curry paste, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  • Add tomatoes, ½ cup cilantro, and vegetable broth.
  • Reserve 1/4 cup of coconut milk, then add the rest of the coconut milk to the pot.
  • Bring to a boil then reduce heat and simmer for 5 minutes.
  • Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and carefully transfer to a blender. Blend until smooth, allowing heat to escape through the vent at the top of the blender.
  • Divide into bowls and top with leftover cilantro, coconut milk, and red pepper flakes.