Thai Tomato Soup

Thai Tomato Soup

Blogger Brooke McLay from Cheeky Kitchen gives tomato soup a deliciously creamy Thai-inspired twist.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

1
can (13 to 14 oz) coconut milk (not cream of coconut)
1 1/2
teaspoons green curry paste
1
can (19 oz) Progresso® Vegetable Classics hearty tomato soup
1
cup cooked brown rice, warmed
1/4
cup thinly sliced or chopped fresh basil leaves
1/4
cup sliced almonds
1/4
cup shredded coconut, toasted
  1. In medium saucepan, heat coconut milk and curry paste, stirring occasionally, until milk is warm and curry paste is dissolved. Stir in tomato soup. Cook until steaming, but don’t allow mixture to boil.
  2. Ladle soup into bowls; top each with a scoop of brown rice. Sprinkle with basil, almonds and toasted coconut.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Other fun toppings for this soup include golden raisins, chopped fresh cilantro and cream of coconut.
Give this soup additional heat by adding more green curry paste by the teaspoon until your preferred spiciness level is reached.
This is a great way to use leftover brown rice, but if you don’t have any, here’s how to cook it. In a 2-quart saucepan, heat 1 cup instant brown rice and 1 1/4 cups water to boiling. Reduce heat to low. Cover; simmer 10 minutes or until water is absorbed. Makes 2 cups rice. If you prefer long-grain brown rice and have time to cook it, use 2 3/4 cups water for 1 cup rice and simmer 45 to 50 minutes. Makes 4 cups rice. Keep some on hand in the fridge or freezer to use for this delicious soup and other recipes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.