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+ servings
A bowl of soup with a stainless steel spoon in it.
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5 from 1 vote

Tomato Coconut Soup

This tomato coconut soup recipe is dairy free and gluten free.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: American
Keyword: coconut, tomatoes
Servings: 6
Calories: 482kcal

Ingredients

  • 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
  • 10 boneless skinless chicken thighs (or substitute tofu)
  • 2 cups chopped broccoli
  • 1 can of chopped baby corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 340 g brown rice noodles optional

Instructions

  • 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.
  • Serve as is or over brown rice noodles.
  • Makes 6 servings of tomato coconut soup.

Notes

  • Store any leftover soup in the fridge for up to five days.

Nutrition

Calories: 482kcal | Carbohydrates: 57g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 179mg | Sodium: 535mg | Potassium: 906mg | Fiber: 7g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 3mg