Make Ahead

Asian inspired tomato soup with coconut milk

July 21, 2015
Photo by Annada Rathi
Author Notes

I grew up in Mumbai, India and this recipe is called 'tomato saar" in my mother tongue, Marathi. "Saar" means "essence," so this recipe embodies the essence of its ingredients. —Annada Rathi

  • Serves 4
Ingredients
  • 4 tablespoons tomato paste
  • 1/2 cup coconut milk
  • 3 cups water
  • 2 teaspoons unsalted butter or clarified butter (ghee)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon red chile powder
  • 1/2 teaspoon peeled, grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped cilantro
In This Recipe
Directions
  1. Whisk tomato paste and 2 1/2 cups of water to form a smooth liquid. Heat unsalted butter or ghee in a pot and add cumin seeds. Once the seeds start popping, add the tomato mixture.
  2. Add salt, sugar, red chile powder and ginger. Let boil. Meanwhile mix coconut milk and 1/2 cup water in a bowl and pour into the tomato mix. Allow the tomato soup to boil and top off with chopped cilantro. Enjoy this soup on a cold, wintry day or combine with a vegetable pilaf for a light, Sunday dinner.

See Reviews

See what other Food52ers are saying.

  • Divya
    Divya
  • manisha.deshmukh
    manisha.deshmukh
Review
Annada Rathi

Recipe by: Annada Rathi

To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.