Thai Tomato Soup

Boil the tomatoes. Bring a pot of water to a boil and add the whole tomatoes. Cook until the skins loosen, then remove and peel once cool enough to handle.

Cook the aromatics. Heat oil in a pot over medium heat. Add garlic, chopped onion, and chili. Sauté until fragrant and softened.

Add curry paste. Stir in the red curry paste and cook for another minute or two until it’s fully mixed in and aromatic.

Simmer the soup. Add the peeled tomatoes, water, and bouillon cube. Let everything simmer for about 15 minutes until the tomatoes break down.

Blend it smooth. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Stir in coconut milk. Add the coconut milk and stir to combine. Keep the heat low and avoid boiling.

Serve and garnish. Ladle into bowls and top with fresh coriander just before serving.