This soup is the creation of Lauren Ziemski of the Firefly on Bastimentos Island in Panama. She serves the soup garnished with fried shrimp and basil-infused oil.
Thai Tomato Coconut Soup
3 (13.5-ounce) cans unsweetened coconut milk
2 cups peeled and seeded diced tomatoes
1 1/2 teaspoons salt, or to taste
2 tablespoons yellow curry powder
3 tablespoons sugar
1 to 2 teaspoons cayenne pepper
Juice of 1 lime
1 to 2 cups water, or as desired
Cornstarch slurry (1 to 2 tablespoons cornstarch mixed with enough water to form a paste)
In a small pot, combine the coconut milk, tomatoes, salt, curry powder, sugar, cayenne pepper, lime juice and 1 cup water. Bring to a gentle simmer over medium-high heat, stirring occasionally. Thicken if desired by whisking in a little cornstarch slurry, then reduce the heat so the soup barely bubbles and cook for 15 minutes, stirring occasionally, to give the flavors time to marry. Taste and adjust the seasonings, and thin or thicken with additional water or cornstarch slurry. This makes a scant 2 quarts soup.
Makes 4 to 6 servings.
Food on 04/15/2015