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Spicy Tomato Soup Recipe

Fay Dashper-Hughes

Every now and then, I like to develop a recipe and more often than not, it's for soup.  We eat a lot of soup in our house, so I am always looking to develop new recipes that can be made from mainly store cupboard ingredients.


This soup is quite spicy, lending heavily on Thai flavours.  If you want a less spicy version, stick to the same ingredients below, but simply use one rather than two pots of Thai Red Curry Paste.



1-2 tbsp olive oil

2 medium onions finely chopped

3 celery stalks finely chopped

2 x 50g pots fo Thai Red Curry (I use Blue Dragon and it is suitable for vegans)

3 x 400g tins of whole plum tomatoes

2 x small red peppers finely chopped

50g of creamed coconut (half a pack)

750ml boiling water

75g of basmati rice

A handful of chopped coriander



1 - Add the olive oil to a large pot and place on a moderate heat.

2 - Add the chopped onions and celery and allow them to sweat down for 15 minutes until soft (not brown).  Stir occasionally and add a little hot water if the ingredients start to stick and brown. 

3  -  Add the Thai Red Curry paste with a little of the hot water and stir thoroughly.

4 - Meanwhile, blend two tins of the tomatoes to a pulp and add to the pot.  Pulse blend the third tin so that some chunks remain and add to the pot with the red peppers.

5 - Chop up the creamed coconut and add to a measuring jug with the 750ml of boiling water.  Stir until the creamed coconut chunks have dissolved into a cream.

6 - Add the coconut cream and rice to the pot.  Bring to the boil, then turn down to simmer.

7 - Simmer for 20 minutes or until the rice has cooked.   Stir occasionally to ensure the rice isn't sticking.  

8 - Add coriander, season to taste and serve.


If you prefer a thinner soup, simply add more boiling water until you get to your preferred consistency.




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