I knew we were going to have a busy evening one night this week since we had two new pullets (young hens) coming to live with us along with one pound of honey bees, both on the same day! So I wanted something in my meal plan that was fairly quick and easy.
This was a new-to-us recipe that we enjoyed. I served it with the classic grilled cheese. My grilled cheese was gluten free as it was made on Udi’s Gluten Free Whole Grain Sandwich bread. This bread is wonderful and makes a lovely grilled cheese sandwich, as you can see in the picture below. My husband had his grilled cheese on wheat bread, made separately and carefully from mine, of course.
Thai Tomato Soup
2 tsp oil
1 medium onion, chopped
1/2 inch knob of ginger, minced
2 cloves of garlic, minced
1-1/2 c water
1-28 oz. can crushed tomatoes
2 tsp sugar
3/4 tsp chili paste with garlic *
1/4 tsp salt
1/3 c lite coconut milk
Heat the oil in a saucepan over medium heat. Saute onion until tender. Add the ginger and garlic and saute for 1 minute. Add water and tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes. Add sugar, chili paste and salt. Remove from heat.
Use an immersion blender to blend the soup in the pot until smooth. (Or carefully blend the hot liquid in your blender in batches – but be sure to let a little steam escape out from under the lid as you do so or you could have a problem.)
Add the coconut milk and heat through. Serve.
* Chili paste with garlic can be found in the Asian food section of most large grocery stores. Check ingredients to be sure they are gluten free!