Creamy Thai Tomato Soup

This dairy-free Thai tomato soup was a very happy accident. I was in pursuit of the perfect Thai lettuce wraps. It was my fifth round of attempts, and I decided to try a tomato base. It was going well, until I added way too much coconut milk by mistake. I was about to give up and order Thai food, but something compelled me to give it a little taste – just in case it could be salvaged in some way. It was DELICIOUS. I added more light coconut milk and served it up as a creamy stew-style soup. We licked our bowls clean in minutes.

Dairy-Free Thai Tomato Soup with Light & Vegan Options

I still haven’t perfected those lettuce wraps, but this creamy dairy-free Thai tomato soup has been on repeat for years. To help clarify the ingredients and options, I have answers to some FAQs below.

Is this Thai Tomato Soup Spicy?

It gets a little heat from the red curry paste, but it’s more warm than spicy. If you want a bigger kick, you can use a little more red curry paste, cook it with some hot pepper (jalapeno for less spicy, bird’s eye / Thai chilis for serious heat), or simply add crushed red pepper flakes to taste.

Where Do I Get Thai Red Curry Paste?

Look for it in the Asian section of most major supermarkets. You can also order it online. I have used both Thai Kitchen and Mae Ploy in this dairy-free Thai tomato soup.

What is Coconut Milk Beverage?

It’s the drinkable type of milk alternative sold in large cartons. I use unsweetened plain So Delicious coconut milk beverage or a store generic. The nutrition facts for this dairy-free Thai tomato soup were calculated with the the lite canned coconut milk, which does contain more fat and calories. If you use coconut milk beverage instead, it will reduce the calories to 261, the fat to 16.3 grams, and the saturated fat to 4.8 grams. The finished soup will also be a little less rich.

Can I Use Regular Canned Coconut Milk?

Regular “full fat” canned coconut milk will turn this soup into a very rich sauce. If you only have regular coconut milk, you can dilute it. I would use 1/4 to 1/3 cup coconut milk and then add enough water to reach 1 cup.

Can I Use Kaffir Limes?

Well aren’t you fancy?! This dairy-free Thai tomato soup is Americanized. It uses ingredients found in most grocery stores, including regular old limes. Kaffir limes are found in Southeast Asia and Hawaii and are typically used in traditional Thai food. I haven’t tested this recipe with kaffir lime leaves or juice, so I can’t recommend how much to use. Kaffir limes have a more potent citrus flavor than regular limes, so some experimentation might be needed.

Do I Need to Add Any Salt?

The red curry paste, tomato sauce, and fish sauce all add sodium. I don’t typically need to add any salt, but you can add some to taste if your using any low sodium or less pungent ingredients. If you decide to thin the soup with water, then you might need to add a little salt to help carry the flavors throughout the soup.

Special Diet Notes: Creamy Thai Tomato Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, soy-free, nut-free, peanut-free, and gluten-free. Just be sure to choose the fish sauce that suits your dietary needs.

For vegan Thai tomato soup, substitute diced extra-firm tofu for the meat and use a vegan fish sauce. In a pinch, substitute soy sauce and optionally add some nori flakes for that fishy taste.

Alisa Fleming

Creamy Thai Tomato Soup

5 from 1 vote

This rich and delicious soup is incredibly addictive. For a full meal, serve it over cooked white or brown rice. You can also add more vegetables. I've included recommendations in the notes below.

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Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Entree

Cuisine: Thai

Calories: 286

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon coconut oil peanut oil, or olive oil
• 1 cup thinly sliced leek white and lower green parts only, tough leaves removed (can sub thinly sliced yellow onion)
• 2 garlic cloves minced
• ½ teaspoon finely minced fresh ginger
• 8 ounces lean ground turkey, sliced chicken breast, or sliced beef
• 1 8-ounce can plain tomato sauce (like Hunt’s or generic)
• ½ tablespoon Thai red curry paste
• 1 cup light canned coconut milk or unsweetened coconut milk beverage
• 1 tablespoon packed brown sugar
• 1 tablespoon fish sauce
• ½ tablespoon lime juice
• ½ teaspoon lime zest
• Garnish Options: coarsely chopped fresh cilantro, fresh coriander leaves, Thai basil, or chives

Method

 

1. Heat the oil in a large saucepan over medium-low heat.
2. Add the leek or onion and sauté for 3 minutes.
3. Add the garlic and ginger, and sauté for 1 minute more.
4. Turn the heat up to medium, and add the meat. Cook while stirring, until the meat is cooked through, about 5 to 7 minutes.
5. Stir in the tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes.
6. Add the coconut milk, sugar, fish sauce, lime juice, and zest and stir to combine.
7. Let the soup simmer for about 5 minutes to thicken a bit.
8. Remove the pan from the heat, divide between two bowls, and garnish with fresh herbs, if desired.
9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1/3 batchCalories: 286kcalCarbohydrates: 15gProtein: 15.1gFat: 19.2gSaturated Fat: 7.4gSodium: 964mgFiber: 1.8gSugar: 8.2g

Notes

Veggie Options: Near the end of simmering, add 2 cups of baby spinach leaves and/or 1/2 cup 1-inch pieces of baby corn to the soup. Or you can add 1/2 cups thinly sliced cabbage, sliced carrot, or small cauliflower florets with the onions.

Leftover Meat Option: To shorten the cook time and use up leftovers, substitute 2 cups leftover cooked chopped chicken, beef, or pork for the raw meat. Just sauté it for 1 minute to warm before adding the remaining ingredients.

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Use that Red Curry Paste in Thai Curry Pasta too!