Tomato Coconut Soup
This creamy, dairy free, gluten free tomato coconut soup is so comforting, filling, delicious, and really easy to make. I love the combination of tomatoes, coconut milk, garlic, ginger, and curry powder. This soup contains only nutritious ingredients and really is a meal in and of itself, so you can add this to your repertoire of healthy dairy free and gluten free dinner or lunch recipes.
I used boneless, skinless chicken thighs in this tomato coconut soup recipe, but sometimes I swap the chicken for tofu to make a vegan tomato coconut soup and I love it that way too.
Tomato Coconut Soup Recipe
1 680 ml (or 23 oz) jar of strained tomatoes (or substitute canned crushed tomatoes)
2 cans coconut milk
3 cloves chopped garlic
2 tablespoons finely chopped ginger
1 teaspoon curry powder
1/2 teaspoon red chili flakes
8-10 boneless skinless chicken thighs (or substitute tofu for a vegan tomato coconut soup)
2 cups chopped broccoli
1 can of chopped baby corn
Salt and pepper to taste
Brown rice noodles (optional)
In a large pot, add the tomatoes, coconut milk, curry powder, garlic, and ginger and simmer covered for 1 hour. Add the chicken (or tofu) and simmer covered for 30 minutes. Add the broccoli and baby corn and simmer covered for an additional 12 minutes. Season with salt and pepper to taste. Serve as is or over brown rice noodles. Serves 4-6.