Frugal Foodie Mama: Coconut Curry Tomato Soup

Friday, February 26, 2021

Coconut Curry Tomato Soup

 A classic favorite comfort food gets a delicious update with the addition of Indian & Thai-inspired flavors in this easy to make Coconut Curry Tomato Soup...

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Dating someone who used to own a British/Indian fusion restaurant certainly has its advantages. Not only can he cook homemade Indian food like nobody's business, but he has been providing me with a whole new world of recipe inspiration for the blog.

I haven't experimented very much with Indian flavors or curries on the blog yet even though I have been a fan of Indian cuisine for decades now. I have always found the idea of cooking Indian food from scratch a bit daunting and intimidating, to be honest.

If you find yourself feeling the same way about trying your hand at Indian cooking at home, then today's recipe for this Coconut Curry Tomato Soup is the perfect way for you to dip your toes into the waters of homemade Indian cuisine. 

This flavorful soup requires no complicated cooking techniques, is made from ingredients that are easy to find, and can be on your dinner table in less than 30 minutes...

It might be a bit misleading to label this as an Indian curry-inspired recipe. While my boyfriend tends to use coconut milk and coconut yogurt quite a bit in his homemade Indian dishes, the use of coconut milk is actually more of a regular occurrence in Thai curry recipes. 

I did use a dry curry powder in this soup recipe, so that hails more from Indian cooking. Thai curries tend to use a curry paste instead of an actual curry powder. We took a little inspiration from both Indian & Thai curries when creating this flavorful spin on classic tomato soup.

A few tips & tricks for making this soup:

  • A good curry powder is essential for this recipe. I am a big fan of Penzey's Spices, and their Now Curry gets the stamp of approval from my very discerning and particular Indian food-loving boyfriend. ;)
  • I really like fresh ginger in this recipe, but it can be a pain to peel and grate. An easy solution is to use frozen ginger in this instead of freshly grated ginger. Dorot makes a great frozen ginger product that is already portioned out into 1 teaspoon cubes. You could also substitute 1/2 teaspoon of dried ginger for every 1 teaspoon of fresh ginger.
  • If you are sensitive to heat, then be very careful with the sriracha! Start with 1 teaspoon, stir and give the soup a taste, and then go from there.
  • Because of the sauteed onion, garlic, and bell pepper in this soup, it does have a little bit of texture to it. If you prefer your tomato soup to be perfectly creamy & smooth, then hit it with an emulsion blender a few times after removing the saucepan from the heat.
  • Forget the grilled cheese! Serve this soup with a few pieces of toasted up naan bread on the side instead.
  • You can use any leftovers of this soup to make a quick chicken or shrimp curry. Just add cooked chicken or shrimp to the soup and heat through. Serve over jasmine or Basmati rice. Voila! Upcycled leftovers!
  • This soup recipe is already vegetarian-friendly. To make it vegan-friendly, just be sure to use dairy-free coconut yogurt.

Yield: Serves 4
Author: Carrie Robinson
Coconut Curry Tomato Soup

Coconut Curry Tomato Soup

Prep time: 10 min Cook time: 15 min Total time: 25 min


  • 1/2 medium onion, finely chopped
  • 1/2 cup of red bell pepper, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon olive oil
  • 2 tablespoons of yellow curry powder
  • 1 (29 ounce) can of tomato sauce
  • 1 (13.5 ounce) can of coconut milk
  • 1 teaspoon to 1 tablespoon sriracha sauce (depending on your heat level preference)
  • Zest & juice of 1 lime
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (5 ounce) container of coconut flavored yogurt
  • Fresh lime slices & cilantro for garnishing (optional)


  1. In a large saucepan, heat the olive oil over medium-high heat. Add in the onion, garlic, and red bell pepper and saute for 2 minutes. Add in the fresh ginger and curry powder, and saute for another 1-2 minutes.
  2. Pour in the tomato sauce and coconut milk and whisk together. Then stir in the sriracha sauce, lime zest & juice, brown sugar, salt and pepper. Bring to a simmer and stir frequently until heated through, about 10 minutes.
  3. Remove the soup from the heat and quickly whisk in the coconut yogurt until smooth and well incorporated.
  4. Ladle into bowls and top with fresh lime slices and cilantro, if desired.
  5. Enjoy!

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