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Thai Tomato Soup

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

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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

Ingredients

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

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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