Creamy Tomato Thai Soup Recipe A Favorite Raw Soup

Mar
2013

This Thai soup recipe is one of my very favorite soups. It is a tomato based soup blended with coconut and avocado for a dreamy creamy texture. Thai food is often spiced with ingredients that can be hard to find in many areas of North America, and so I have a version that will replicate the authentic Thai seasonings with ingredients more readily found locally. So this wonderful traditional complex seasoning blend of sweet, salty, sour and hot are available to us all.

Seasonings in Thai Food

Sweet

Traditionally Thai food has a sweetness derived from sugar and for this we can add some agave or coconut sugar. Coconut Sugar or Palm sugar blend well with the sweet coconut base and work very well with Thai foods, or substitute your healthiest sweetener option.

Salty

The saltiness often comes from fish sauce or salt. We are keeping it vegan and adding some organic tamari to get our salt flavor.

Sour

The sour we will get from lime juice. Many Thai dishes use keffir lime leaves. I often add these to my green curry dishes at home, but I know they are not always easy to find. If you have access to them, 1 or 2 dried keffir lime leaves would work well in here as well. Tamarind is also used frequently in Thai foods for it’s complex sweet, sour, bitter flavor. It is very flavorful and a tablespoon of tamarind paste would work well in this soup as well for a little variation.

Hot

Thai food often has heat added with the addition of spur chillies. If you can get them, use those instead. I made mine with jalapeños, as that’s what I had on hand. They are easy to find and so I am risking the ‘What? You are using jalapeños in Thai food??’ criticism and going for it. It tastes awesome with them, no worries. I have also made it with some sambal oelek insted as well and it turned out wonderfully. Not a complaint or mention of it in the house.

Other spices

Ginger – Galangal

I have ginger added to mine, but traditionally galangal root, a relative of ginger is used. Galangal will give you a more authentic Thai taste, but either will make the soup taste delicious in combination with the other ingredients.

Basil leaves

I used regular basil leaves, but if you can get Thai basil, that is preferred. However, like the other substitutions, the more common forms of basil leaves are delicious in this soup as well. Also, if you can’t get fresh basil leaves, substitute some dried basil.

ok, that pretty much covers it. This recipe has been tested on hundreds of people. It’s a delicious soup and I have yet to hear a complaint, so feel comfortable and substitute away. It is very adaptable!

Creamy Tomato Thai Soup Recipe

Ingredients

3 large Tomatoes – quartered
1 Red Pepper – quartered
¼ Onion – chopped
1 Jalapeno – chopped (or Spur chilies, or Sambal Oelek to taste for heat)
1 Garlic clove – chopped
¾ ” Ginger – minced (Galangal is preferable if available)
½ cup Young Coconut meat & water or 1 cup Coconut milk
2 Tbsp Lime juice (Lemon will work as well)
1 Avocado
1 Tbsp Tamari
2 Tbsp Agave, or Coconut Sugar
2 Tbsp Olive oil
4 Basil leaves (Thai Basil is best, if not fresh or dried Basil)
Dash Salt, Pepper, Cayenne, Cumin
Water (depending on how much coconut water is used and for preferred thickness)

Directions

Blend all together ingredients except avocado, oil and water together in blender. When well pureed add avocado and stream pour in oil slowly to make creamy. Add water if necessary to reach desired consistency. Adjust seasonings to taste. This soup will keep for 2 days refrigerated.