Coconut Curry Tomato Soup

20 minutes
8 cups
20 minutes
8 cups
Canned tomatoes, A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup.


  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 1 tablespoon Red Curry Paste*
  • 1-28 oz can peeled whole Italian plum tomatoes
  • 1-13.5 oz can Coconut Milk, Regular or Lite
  • 1-15 oz can straw mushrooms
  • 1/2 lb uncooked shrimp (peeled and deveined) or 1/2 lb firm tofu (drained and cubed)
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh basil
  • *Optional: For those who like less heat, start with 2 teaspoons Red Curry Paste.


  1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.
  2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
  3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender, or tofu is heated through.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

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