Best Tomato Coconut Soup Recipes

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium.
• Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
• Add garlic, ginger and curry powder and cook, stirring, until fragrant, about 2 minutes.
• Add lentils and cook, stirring, 1 minute.
• Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
• Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
• Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

TOMATO COCONUT SOUP

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
• Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

TOMATO COCONUT CURRY SOUP

Steps:

• Blend in batches to desired thickness. Slow cook 2-4 hours. Top with Parmesan cheese.

BOMBAY TOMATO-COCONUT SOUP

Steps:

• Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
• Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
• Stir in the coconut milk and remove the bay leaf.
• In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
• Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
• Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
• Note:.
• To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.

COCONUT CHICKPEA SOUP, WITH TOMATO CHUNKS AND FRIED CUMIN

Steps:

• Fry the onion and cumin with the olive oil in the pot over medium-high heat.
• When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
• Simmer for about 40 minutes then add the coconut milk.
• Season to taste with salt and pepper.
• Enjoy!

FRESH TOMATO-COCONUT SOUP

Steps:

• Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.
• Whisk in the coconut milk, lime juice, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated, for 15 minutes or so to allow the flavors to blend.
• To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.
• This soup is nice served side by side with a cool noodle dish or a main dish salad. It pairs well with any of the following: fresh corn on the cob, steamed broccoli, or green beans. Complete a meal with any of the following choices: Southeast Asian Cold Noodles with Tempeh (page 166), Tropical Tofu Salad with Chutney Mayonnaise (page 157), Gado Gado (page 160), or Asian Edamame and Tofu Chopped Salad (page 158).
• Calories: 113
• Total Fat: 5g
• Protein: 3g
• Carbohydrates: 17g
• Fiber: 3g
• Sodium: 25mg

ROASTED RED PEPPER & TOMATO COCONUT SOUP

Steps:

• Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.
• In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.
• Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.

TOMATO AND COCONUT SOUP

Steps:

• Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
• Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
• Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
• Re-heat gently and serve with a swirl of coconut milk.