Red curry tomato soup
Tired of classic cold soup? This version, with red curry paste, coconut milk, and fish sauce, is a hit! Ready in 10 minutes, it's perfect for hot days and hearty dinners. Quick, oriental, and full of flavor.
Number of servings
3
Sharpness level
LIGHTLY SPICY
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons House of Asia Light Soy Sauce
- 3 tablespoons House of Asia Red Curry Paste
- 400 ml Coconut milk 16 – 19% Kara
- 2 tablespoons House of Asia Fish Sauce
- 500 g tomatoes, peeled and quartered
- 2-3 cloves of garlic, finely chopped
- 2 onions, diced
- 3 cm of ginger, finely chopped
- 50 g finely chopped green onions
- 200 ml vegetable broth
- 3 tablespoons of olive oil
- 1 lime
A METHOD OF PREPARING
- Pour olive oil into a heavy-bottomed pot, add onion, garlic, and ginger, and sauté, stirring constantly. Add red curry paste and sauté for another 2 minutes. Then add the tomatoes, soy sauce, and broth. Cook for about 10 minutes, then blend until smooth.
- Add coconut milk, season with fish sauce and lime juice. Let cool and refrigerate.
- Serve the cold soup sprinkled with green onions.
TIP: Optionally, you can add shrimp fried in olive oil to the cold soup.
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