0 (0)

Category: Soups

Thai tomato coconut soup

Thai tomato coconut soup
Kirk McKoy / Los Angeles Times

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 ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: Adapted from a recipe by Lauren Ziemski of the Firefly. She serves the soup garnished with fried shrimp and basil-infused oil.
  • 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

Step 1In 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.

Each of 6 servings:
Calories 430; Protein 5 grams; Carbohydrates 18 grams; Fiber 4 grams; Fat 41 grams; Saturated fat 36 grams; Cholesterol 0; Sugar 8 grams; Sodium 611 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Udon with tea broth
Rockfish soup with fennel and potatoes
Grannan's lobster chowder
Cream of Mushroom Soup