THAI-SPICED TOMATO SOUP
Ideal for cold, darker nights, this Thai-inspired tomato soup is warming and delicious. A recipe from Mary Berry, which can be frozen for up to a month.
Provided by Mary Berry
Categories Dinner, Lunch, Starter
Number Of Ingredients 1
Steps:
- 1. Heat the oil in a saucepan over a medium-high heat. Add the onion, carrots and red pepper and fry for 3 minutes. Add the ginger and Thai curry paste and fry for 30 seconds. 2. Add all the remaining ingredients except the Thai basil. Bring up to the boil, cover with a lid and simmer for 20 minutes until the vegetables are soft. Remove the lemongrass stalk, add the Thai basil then place the soup in a blender or food processor and purée until smooth. 3. Return the soup to the pan, add about 200ml (7fl oz) of water to thin the soup down, and reheat to serve. Decorate each bowl of soup with fresh Thai basil leaves.
TOMATO-PEANUT SOUP
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
THAI SPICY TOMATO SOUP
Make and share this Thai Spicy Tomato Soup recipe from Food.com.
Provided by Mercy
Categories Coconut
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
- Puree the fish with the coconut milk and add the mixture to the tomatoes.
- Add the curry paste, fish sauce, and lemon juice.
- Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
- Garnish with cilantro or chopped green onion before serving.
Nutrition Facts : Calories 326.8, Fat 26.5, SaturatedFat 23.3, Sodium 875.5, Carbohydrate 22.3, Fiber 4.8, Sugar 16.1, Protein 5.7
THAI SPICY SOUP - VEGAN
I like this recipe because it suits everyone in the family from vegans to meat eaters. If I want to add meat, I slice the meat finely or use small pieces of seafood and then it only takes a minute or so to cook. You will be hooked of Thai soups if you try this recipe.
Provided by Chrissyo
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water and chili paste, and bring to a boil.
- Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
- Simmer a few minutes.
- Add the lemon juice, oyster sauce,tomato and chili peppers.
- Simmer until ready to serve.
- Adjust seasonings with soy sauce and lemon juice, if necessary.
- Pour into bowls and garnish with coriander.
Nutrition Facts : Calories 76.3, Fat 3.8, SaturatedFat 0.5, Sodium 264.5, Carbohydrate 9.5, Fiber 2.1, Sugar 4.9, Protein 3.3
SPICY TOMATO SOUP
Categories Soup/Stew Ginger Onion Tomato Appetizer Quick & Easy Fall Winter Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
- Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
- Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
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