Creamy Tomato Soup with Thai Flavors

I was craving a bowl of creamy Tomato Soup but I didn't want to use any dairy. So I decided to create a Tomato Soup using Coconut Milk and adding some Thai flavors  I might add that I keep Lemongrass in the freezer, so if you don't have any, you can use a bit Lime or Lemon Zest. I pureed it with a stick blender and served it with a squeeze of Lime. It was so good that I couldn't stop eating it!  

Creamy Tomato Soup with Thai Flavors

2 14.5 oz cans of diced Tomatoes

1 can of full fat Coconut Milk, 13.66 oz

1 Tablespoon Vegetable Oil

1 Shallot, minced

2 teaspoons minced Lemongrass or 1/2 teaspoon Lime or Lemon Zest

1 teaspoon Salt 

1 teaspoon Sugar

1 Lime, cut into quarters

Put the Oil into a medium saucepan and heat. Add the Shallots and cook until they soften.  Then add the Tomatoes, Coconut Milk, Lemongrass, Salt and Sugar. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes. 

Then use a stick blender or a blender  to puree the soup. Serve with a squeeze of Lime.

Five Element Analysis

Soup is always part of the Water Element so that Element is covered. The Tomatoes bring in the Fire Element. The Coconut Milk represents both the the Metal Element and the Earth Element since it is naturally sweet. The Lime and Lemongrass, which is Woody herb, contribute the Wood Element. This soup is more balanced than I expected!