Thai Roasted Tomato Soup
Servings
4Serving size
2 cups soup with 1/2 cup cooked riceThis recipe can be multiplied and makes good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 16 ounce Grape or cherry tomatoes |
| 1 large White onions (diced) |
| 1 cup Lite Coconut Milk |
| 1 cup Water |
| 1 Tbsp. Red Curry Paste |
| 1/4 tsp. Salt |
| 1/16 tsp. Cayenne pepper |
| 1/8 tsp. Ground ginger |
| 1/8 tsp., ground Ground cardamom |
| 1 cup Brown rice |
| 5 cup Water |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tsp. Sesame oil (dark or toasted sesame oil) |
| 1 tsp. Rice Vinegar |
| 8 leaves Fresh basil (chiffonade) |
Instructions
When the oven is hot add 1 teaspoon olive oil and swirl.
Add the cherry tomatoes and roast for about 20 minutes. Toss occasionally.
While the tomatoes are roasting, place a large skillet on the range with 1 teaspoon olive oil over medium high heat.
Add the onion, stir, reduce the heat to medium and cover.
Cook for about 20 minutes. Stir occasionally.
While the onions are cooking place the 5 cups water in a saucepan over high heat.
When the water boils add the rice, stir, reduce the heat to a simmer. Partially cover and simmer for 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
When the tomatoes are roasted add them to the pan with the onions along with the coconut milk, water, Thai curry paste, salt, cayenne, ginger and cardamom.
Stir gently, cover and reduce the heat to low.
When the rice is done place the tomatoes in a blender and puree until smooth. Return to the pan and place on low.
Place the cooked rice a large bowl. Add the sesame oil, rice vinegar, and basil.
Toss gently, and then pack 1/4 of the rice at a time into small bowls.
Invert each of the bowls of rice into four soup bowls so that they form a dome of rice in the center of the bowl.
Ladle the soup into the bowls between the rice and the edge of the bowl to form a pool around the rice.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Cherry tomatoes have great tomato flavor and are even better when they are roasted. Their flavor is much more intense than the tomatoes that are usually available at the grocery store. They are not as good as garden fresh, but much better than most tomatoes.
For this recipe you can use a red Thai curry, but with the yellow tomatoes a softer green Thai curry would work great as well. You can always add a bit more cayenne if you like your soup spicier.