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Thai Green Tomato Soup Okay ...

Posted Oct 08 2009 10:01pm
Thai Green Tomato Soup

Okay, so let me just tell you how hard it is to find a recipe to use green tomatoes, other than the ubiquitous fried version. Seriously, Google "green tomatoes" and see how many different recipes there are for fried green tomatoes. The reason for my search was that in our last CSA offerings there were the most gorgeous green tomatoes.

Green Tomato

I've actually never had nor cooked with green tomatoes, so I was excited to find something to do with them, other than simply bread and fry them. But after a few attempts at googling and searching through some cookbooks, I was left empty and devoid of any inspiration.

Then this recipe showed up on my radar. I read through the list of ingredients and immediately was struck with some inspiration. And since I have some sort of fascination with buying cans of both red and green curry paste, I knew it would be the perfect addition.

Whoa. This is tasty. It's probably one of the best soup recipes I've made to date. What's unfortunate is how hard soups are to photograph, as this picture doesn't nearly do it justice. The coconut milk adds a lovely flavor base to the soup and the pureed potatoes and green tomatoes give it a great hearty feel, perfect for filling tummies. It's also a perfect way to use up some of those season's end green tomatoes. So go ahead and give this hearty soup a try.

Thai Green Tomato Soup

Thai Green Tomato Soup
Serves 6 to 8

2 tbsp olive oil
1 cup chopped onion
1/2 tsp cumin seed
2 cloves garlic, minced
3 cups peeled and diced potatoes
3 cups diced green tomatoes
2 cups vegetable stock
1 (15 oz) can coconut milk
1 1/2 tbsp green curry paste

In a large stockpot, heat olive oil over medium high heat. Add onion and saute for 2-3 minutes. Add cumin seed and garlic, and saute for another minute or so. Add tomatoes and potatoes, and saute for 2-3 minutes. Add stock and bring soup to a boil. Lower heat, cover, and simmer for 20-30 minutes until potatoes are tender. Add coconut milk and curry paste. Season to taste with salt and pepper.
Using an immersion blender, blend to a creamy consistency. Serve and enjoy!
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