Red Curry Tomato Soup with Ginger Scallion Sauce
This Red Curry Tomato Soup is rich in tomato flavor accented with red curry paste, coconut milk, and fish sauce served with a punchy Ginger Scallion Sauce.
Equipment
- A large dutch oven
- Food processor or immersion blender
- A large skillet
- heat-proof jar
Ingredients
Fried Herbs & Ginger Scallion Sauce
- 1 (1") knod ginger minced
- 3 scallions white and light green parts only, finely chopped
- ½ cup neutral oil I used canola
- ¼ cup fresh mint and cilantro leaves washed and patted dry
Red Curry Tomato Soup
- 2 tbsp oil from the Ginger Scallion Sauce see above
- 3 shallots halved and thinly sliced
- 2 cloves garlic thinly sliced
- 1 (1 1/2") knob ginger cut into matchsticks
- 1 stalk lemongrass tough outer leaves removed
- 2 tbsp red curry paste
- 1 tbsp tomato paste
- 2 (796ml, 27 fl oz) cans whole tomatoes
- 1 cup + 2 tbsp vegetable or chicken stock divided
- 3 tbsp fish sauce
- 2 tbsp turbinado sugar **
- 1 (400ml, 14 fl oz) can coconut milk
- 1 tbsp cornstarch
- ½ lime juiced
Instructions
For the Herbs & Ginger Scallion Sauce
- Place the ginger and scallions in a heat proof jar and set aside.
- Pour the oil into a cold frying pan and place over medium heat. When the oil begins to ripple, add mint and cilantro leaves, 2-3 at a time. You will know the oil is hot enough if it bubbles instantly when you add the herbs. Quickly fish out the herbs and transfer them to a plate lined with paper towel.
- Once the herbs are fried, pour the hot oil over the scallions and ginger. The oil will bubble violently and then subside. Set the jar aside to cool slightly.
For the Soup
- Add the cooled ginger scallion oil to a large Dutch oven. Heat the oil over medium heat until shimmering. Add the shallots and reduce the heat. Stir in a pinch of salt and sweat the shallots until just translucent. Stir in the garlic and ginger and sauté until fragrant.
- Add the red curry paste and tomato paste. Sauté until the oil begins to separate from the curry paste. Pour in the whole tomatoes and break them up with your spoon.
- Add a cup of the vegetable or chicken stock and bring the mixture up to a boil and add the lemongrass. Stir in the fish sauce and turbinado sugar and reduce the soup to a simmer. Let cook for 20 minutes.
- When the 20 minutes are up, remove the lemongrass and transfer the soup to a large food processor. Working in batches, blitz the soup until smooth. Pour the purée through a fine-mesh strainer before returning to the pot. This step is optional.
- Return the pot to the stove and pour in a can of coconut milk. Bring the soup up to a gentle simmer. In a small bowl whisk to combine the cornstarch and the remaining stock. Pour the mixture into the soup and stir until thickened slightly.
- Finish the soup with half a lime’s worth of juice and take it off the heat. Ladle the soup into bowls and garnish with the ginger and scallions and fried herbs from earlier. Serve immediately
Notes
** Brown sugar will work as well but it is slightly sweeter, so knock it back by half a tablespoon.