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Thai cherry tomato soup recipe And Books

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Thai cherry tomato soup recipe and books

So you would like to know how to make Thai cherry tomato soup recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


thai cherry tomato soup

small bunch basil
300ml chicken or vegetable stock
2 tbsp groundnut or sunflower oil
12 tbsp thai red curry paste
2 cloves garlic crushed
2 long mild red chillies roughly chopped (optional)
600g cherry tomatoes half chopped the rest left whole
2 x 400m1 cans coconut milk
pinch salt and pepper
1/2 tbsp fish sauce (nom pla)
1 tsp sugar

Pull the leaves from the basil stems. Place the stems to one side then put the leaves in a plastic bag (flick the inside with a splash of water).
Place the bag of leaves in the fridge to keep fresh.
At this stage you can add the basil stems to the stock and gently bubble to extract all their flavour then sieve the stock and discard the spent stems but don`t worry if you haven`t got time.
Heat the oil in a wok or wide shallow saucepan and fry the curry` paste garlic and chilli (if using) for 2 to 3 minutes until the paste starts to separate.
Stir regularly to prevent sticking.
Add the chopped tomato and cook for a further minute.
Next add the stock the coconut milk some salt and pepper (go easy on the salt you can add more later) the fish sauce and the sugar then bring to a bubble.
Turn down the heat and simmer for about 15 minutes.
Add the remaining whole tomatoes and gently simmer for a further 5 minutes or until the skins begin to split.
Tear up some of the reserved basil leaves and stir in.
Serve with extra whole basil leaves on top.

The whole tomatoes in the soup hold their temperature so be warned.

This Recipe Serves 4




(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Thai cherry tomato soup recepie. Check out these great recipe books and learn how to make Thai cherry tomato soup!
View Recipe Books - Thai Recipe







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