Thursday, October 08, 2009

Thai Green Tomato Soup

Okay, so let me just tell you how hard it is to find a recipe to use green tomatoes, other than the ubiquitous fried version. Seriously, Google "green tomatoes" and see how many different recipes there are for fried green tomatoes. The reason for my search was that in our last CSA offerings there were the most gorgeous green tomatoes.

Green Tomato


I've actually never had nor cooked with green tomatoes, so I was excited to find something to do with them, other than simply bread and fry them. But after a few attempts at googling and searching through some cookbooks, I was left empty and devoid of any inspiration.

Then this recipe showed up on my radar. I read through the list of ingredients and immediately was struck with some inspiration. And since I have some sort of fascination with buying cans of both red and green curry paste, I knew it would be the perfect addition.

Whoa. This is tasty. It's probably one of the best soup recipes I've made to date. What's unfortunate is how hard soups are to photograph, as this picture doesn't nearly do it justice. The coconut milk adds a lovely flavor base to the soup and the pureed potatoes and green tomatoes give it a great hearty feel, perfect for filling tummies. It's also a perfect way to use up some of those season's end green tomatoes. So go ahead and give this hearty soup a try.

Thai Green Tomato Soup

Thai Green Tomato Soup
Serves 6 to 8

2 tbsp olive oil
1 cup chopped onion
1/2 tsp cumin seed
2 cloves garlic, minced
3 cups peeled and diced potatoes
3 cups diced green tomatoes
2 cups vegetable stock
1 (15 oz) can coconut milk
1 1/2 tbsp green curry paste

In a large stockpot, heat olive oil over medium high heat. Add onion and saute for 2-3 minutes. Add cumin seed and garlic, and saute for another minute or so. Add tomatoes and potatoes, and saute for 2-3 minutes. Add stock and bring soup to a boil. Lower heat, cover, and simmer for 20-30 minutes until potatoes are tender. Add coconut milk and curry paste. Season to taste with salt and pepper.
Using an immersion blender, blend to a creamy consistency. Serve and enjoy!

12 comments:

beth.caldwell said...

Looks good! But I have a question....in the ingredient list, should "3 cups peeled and diced tomatoes" instead be "potatoes"? Thanks!!!

Phoo-D said...

This sounds really good! I have a lot of green tomatoes sitting on my kitchen table "hoping" they will ripen but I think I'm going to need to make something like this! You're right- soup is very hard to photograph.

Fiber said...

Good eye, Beth! Thanks for catching my mistake!

And Phoo-D - let me know what happens with your green tomatoes!

Sasha said...

Green tomatoes have always been so strange to me but this soup looks delicious.

: )

Sarah said...

Can I just say 'Thank you!!'? I have been contemplating what to do with the green tomatoes hanging on my vines. With frost due this weekend I have to make up my mind in a hurry. Last year I made Green Tomato Chutney, but it might as well have been onion chutney for all that the green tomatoes added to it. I'm really excited to try this recipe!

Kevin said...

I really like the sound of using green tomatoes in a Thai flavoured soup!

Ruth said...

Oh shoot! I just made almost 2 dozen jars of sweet green tomato relish and my green toms are all gone :( We're going to Thailand in January and trying to expose the kids to as many Thai flavours as possible beforehand. I might have to raid my friends' gardens for this one! Sounds delicious.

Cafe Cyan said...

I've also been searching for green tomato inspiration. Thanks for the recipe!

Cate O'Malley said...

Looks tummy-warming good!

Maggie said...

I love Thai soups but I'm allergic to coconut milk. I wonder if it would fall completely flat without it? It seems the potatoes will make it thick enough, but it'll need a little sweetner to make up for the lack of coconut milk. Maybe a little tofu milk and touch of honey? Suggestions anyone?

Anonymous said...

This soup was and I emphasize was, amazing!

Gardeningbren said...

Responding to Maggie's comment, she is allergic to coconut milk..perhaps Almond milk would suit..she could make her own or purchase it.

This recipe sounds great..I kinda wonder how it would taste without the potato?

Have you tried roasting green tomatoes? I haven't but you have the cogs in the brain moving on this! Great inspiration.