Thai-spiced tomato soup




Gourmet Magazine OCTOBER 2008

We call for Thai Kitchen brand red curry paste for our Southeast Asian Squash Curry recipe because it tastes great and is widely available in supermarkets. Although it is much milder than pastes you might find at an Asian market, Thai Kitchen still delivers a complex kick of heat, thanks to the lemongrass, galangal, garlic, and more listed on the ingredient list. This Thai riff on tomato soup, which uses some of the leftover curry paste, may look ébertraditional, but one taste sets you straight—it tickles your taste buds with the hot-sour-salty-sweet quadruple play for which Southeast Asian food is known.

1 onion, chopped
3 tablespoons vegetable oil
2 tablespoons Thai Kitchen red curry paste
1/2 teaspoon cumin seeds
2 (14-oz) cans reduced-sodium chicken broth
1 (28-oz) can crushed tomatoes
1 cup water
1 tablespoon packed brown sugar

ACCOMPANIMENT: lime wedges; cilantro leaves
Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids). Return soup to pot and reheat.

COOKS’ NOTE: Soup can made 3 days ahead and chilled.