PREP TIME
5 minutes

|

COOK TIME
10 minutes

|

YIELD
6 cups

Ingredients

• 1 to 2 tbsp red curry paste*

• 4 cups vegetable broth

• 1 15 oz can unsweetened coconut milk

• 2 6 oz cans tomato paste

Notes

1. Start with the smallest amount of red curry paste that you think you can handle. Not all are created equal in flavor or intensity, so start small. You can always add more if you want more heat, but you can’t take it away.

2. I used red curry paste made locally in Portland, Oregon (see link below), but any red curry or panang curry paste would be great in this soup and will keep the red color.

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Directions

1. Preheat a large pot on medium heat.

2. Add the curry paste and stir for about 30 seconds until it becomes fragrant.

3. Add the broth, coconut milk, and tomato paste, stir to combine.

4. Continue to heat, stirring occasionally, until the soup is good and hot and all of the ingredients are incorporated.

5. Serve with a traditional grilled cheese sandwich, if desired.