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Thai Tomato Soup

Ingredients:

  • 1 ½ cans of whole peeled tomatoes
  • 2 tbsp of olive oil
  • 1 onion, chopped
  • 1 can of coconut milk
  • 1 ½ tbsp of red curry paste
  • 2 tbsp of lime juice
  • 5 basil leaves
  • 1 cup of vegetable stock
  • salt and pepper

Directions:

  1. Heat the curry, onion and oil in a pot. Simmer for 2 minutes.
  2. Add the tomatoes, lime juice, basil and vegetable stock.
  3. Bring to a boil and reduce heat. Simmer until the tomatoes are pulverized.
  4. Add the coconut milk 10 minutes before serving.
  5. Add salt and pepper to taste.

Serves: 4 persons

 

 

 

Thai Tomato Rice

Ingredients:

  • 5 tomatoes, peeled and diced
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 1 tbsp of lime juice
  • 1 tbsp of olive oil
  • 1 tbsp of sesame oil
  • 4 tbsp of soy sauce
  • 6 tbsp of brown sugar
  • 1 cup of rice
  • 1 cup of coconut milk
  • ¾ cup of vegetable stock

Directions:

  1. Simmer all the ingredients, except for the rice, coconut milk and vegetable stock, for 8 minutes.
  2. Add the remaining ingredients and bring them to a boil.
  3. Reduce the heat and simmer until the liquid boils off.
Serves: 4 persons

 

 

 

Thai Sausage and Tomato

Ingredients:

  • 4 tomatoes, chopped
  • 1 tbsp of fish sauce
  • ¾ cup of sausage, cooked
  • 1 cup of coriander, chopped
  • 2 tbsp of sugar
  • 1 tbsp of lime juice
  • 2 chilies, chopped
  • 1 tbsp of yellow curry paste
  • 1 tsp of sesame oil
  • 1 tbsp of soy sauce
  • 2 tbsp of mayonnaise
  • ½ onion, chopped
  • 1 garlic clove, chopped

Directions:

  1. Add all the ingredients to a blender.
  2. Pulse them on high until they appear well mixed.
  3. Refrigerate the mixture for 1 hour before serving on crackers or as a spread on sandwiches.

Serves: 4-6 persons

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