Name: Thai tomato coconut soup Recipe
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: THAI
Ingredients: 3 (13.5-ounce) cans unsweetened coconut milk; 2 cups peeled and seeded diced tomatoes; 1 1/2 teaspoons salt, or to taste; 2 tablespoons yellow curry powder; 3 tablespoons sugar; 1 to 2 teaspoons cayenne pepper; Juice of 1 lime; 1 to 2 cups water, or as desired; Cornstarch slurry (1 to 2 tablespoons cornstarch mixed with enough water to form a paste

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By Noelle Carter

March 7, 2015

Of the memories Tracy Brown has from a recent trip to Panama, one soup in particular stands out: “We stopped in for tasting menu night at former Los Angelenos Ryan Kelly and Lauren Ziemski’s The Firefly on Bastimentos Island. Everything was delicious, but in particular there was an extraordinarily flavored Thai tomato coconut soup unlike anything we’ve ever tasted.” Ziemski was happy to share her soup recipe, and a little taste of Panama.

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3 (13.5-ounce) cans unsweetened coconut milk

2 cups peeled and seeded diced tomatoes

1 ½ teaspoons salt, or to taste

2 tablespoons yellow curry powder

3 tablespoons sugar

1 to 2 teaspoons cayenne pepper

Juice of 1 lime

1 to 2 cups water, or as desired

Cornstarch slurry (1 to 2 tablespoons cornstarch mixed with enough water to form a paste

In a small pot, combine the coconut milk, tomatoes, salt, curry powder, sugar, cayenne pepper, lime juice and 1 cup water. Bring to a gentle simmer over medium-high heat, stirring occasionally. Thicken if desired by whisking in a little cornstarch slurry, then reduce the heat so the soup barely bubbles and cook for 15 minutes, stirring occasionally, to give the flavors time to marry. Taste and adjust the seasonings, and thin or thicken with additional water or cornstarch slurry. This makes a scant 2 quarts soup.

Adapted from a recipe by Lauren Ziemski of the Firefly. She serves the soup garnished with fried shrimp and basil-infused oil.