Thai Tomato Soup Recipe
Some days call for big flavor in little time. This Thai Tomato Soup delivers both in 15 minutes flat. You’ll wonder how it comes together so quickly!
Servings: 6
Calories: 42kcal
Ingredients
- 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
Instructions
- Heat 2 teaspoons of sesame oil in a large saucepan over medium-high heat. Add the leeks and sauté 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.
Notes
To store your Thai Tomato Soup, keep it in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge, then warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally, until hot.
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg
