Thai coconut tomato soup

Perfect match with my pinot grigio

Thai coconut tomato soup
  • 15

    min prep time
  • 20

    min cook time
  • 4-6



  • 1 648ml jar of Stefano Marinara sauce
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2.5 cm fresh ginger peeled and chopped
  • 2 garlic cloves chopped
  • salt and pepper to taste
  • 2 red chilies seeded and finely chopped
  • 1 tsp ground cumin
  • 1tsp ground turmeric
  • 400ml ( 1 can ) of coconut milk
  • Coriander leaves
  • flaked toasted coconut
  • plain yogurt




  1. Heat the oil in a medium saucepan and add the onion, ginger and garlic. Add a pinch of salt and some pepper and sweat for 4-5 mins until the onion begins to soften. Add the chillies, turmeric and cumin and cook for another 3-4 mins.
  2. Add the Stefano brand marinara sauce .
  3. Pour in the coconut milk and use the can to measure out an equal amount of water. Add this to the pan and bring to a simmer. Cook gently for about 15-20 minutes.
  4. Season well to taste with salt and black pepper. If you prefer a thinner soup, dilute it with some boiling water and adjust the seasoning.
  5. Ladle into warm bowls and garnish with coriander leaves and toasted flaked coconut.
  6. Dollop of plain yogurt. Serve immediately.