Tomato basil soup is a classic, and always a staple around here when summer draws to a close. This version takes advantage of Thai ingredients that still work really well with the dish’s traditional flavors.
Thai Tomato & Basil Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 2 stems lemon grass
- 2-4 Thai chilis
- 5 garlic cloves smashed, peeled, stems cut off
- 2 280z cans crushed tomatoes
- 1 1/2 tbsp fish sauce
- 1 cup chicken bone broth
- 1 cup coconut milk full fat
- 1/3 cup fresh basil chopped
- 2 limes cut into wedges
- In a large pot on medium low heat, add the butter and olive oil. While the butter melts, smash the lemon grass with the side of your knife to open it up, and make a slit through the middle of each Thai chili, while leaving the stem uncut, to open it up as well.
- Add the lemon grass, chilis, and smashed garlic cloves to the oil and sweat on medium low heat for 3-5 minutes.
- Remove from heat and add the crushed tomatoes. Immediately cover with a lid to avoid spatter. Once the spatter stops, remove the lid and stir. Put back on medium low heat and add the fish sauce and bone broth. Stir and cover, allowing to simmer for 15-20 minutes.
- Remove the lemon grass stems and chilis. Blend the soup together until smooth (either with an immersion blender or in a regular blender. if using a regular blender work in small batches and put everything back in the pot when done).
- Add the coconut milk and stir. Bring to a simmer, add the fresh basil, stir and turn off the heat. Cover and let sit for 5 minutes. Stir before serving. It's encouraged for each person to squeeze a little lime into their bowl before eating.
|Cutting Board||Knife||Cast Iron Pot|
|Wooden Spoon||Ingredient Cups||Immersion Blender|