You won’t find an easier idea for a delicious lunch or dinner! This Thai-Style Tomato Leek Soup is a guilt-free fill up that’s on the table in 15 minutes – you’ll come back to this recipe over and over!
I have been so damn busy lately, I’ve hardly had time to cook.
I recognize that as a full-time food writer, I make my living by cooking and should not be able to say that I have no time to cook. But, there it is.
Other than the recipes I create specifically for the blog, I don’t really pull out all the stops and cook up fabulous meals very often. Likely because I’m cooking for one, and I also don’t really like to eat leftovers.
On those days when I *literally can’t even*, this is the soup that gets made.
It’s still cold as hell outside, so I refuse to make myself a salad or cold sandwich for dinner. Soup is WHERE IT’S AT.
As you all know, it’s nearly impossible for me to make anything without turning it into a Thai-style dish. Sesame oil, rice vinegar, ginger, sriracha, and fish sauce transform this humble soup into a lip-smacking meal worthy of *actually* putting it on the meal plan.
I almost didn’t share this recipe because the pictures are a little…meh. In my defense, I was really freaking hungry and just wanted to eat the soup. We’re all allowed to have a bad day at work, right!?
Of course, a bad day at my job usually isn’t *that* bad because I get to eat stuff. And as we all know, eating stuff is what life is all about.
Here’s Your Recipe!
The Wanderlust Kitchen
You won't find an easier idea for a delicious lunch or dinner! This Thai-Style Tomato Leek Soup is a guilt-free fill up - you'll come back to this recipe over and over!
10 minPrep Time
5 minCook Time
15 minTotal Time
- 3 teaspoons sesame oil, divided
- 1 cup thinly sliced leeks
- 2 cups bite-sized tomato chunks
- 4 teaspoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ginger paste
- 2 teaspoons sriracha (optional)
- 2 tablespoons chopped cilantro leaves
- Heat 2 teaspoons of the sesame oil in a large saucepan over medium-high heat. Add the leeks and saute for 2-3 minutes, until lightly browned.
- Add 1 quart (4 cups) of water to the pot, along with the tomatoes, vinegar, soy sauce, fish sauce, ginger paste, and sriracha (if using).
- Allow the mixture to come to a boil, then turn off the heat. Garnish with fresh cilantro. Serve hot.