Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 10 ingredients for grocery delivery
Heat coconut oil in a medium saucepan over medium heat, until melted.
Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
Add garlic, ginger, red curry paste, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add tomatoes, ½ cup cilantro, and vegetable broth.
Reserve 1/4 cup of coconut milk, then add the rest of the coconut milk to the pot.
Bring to a boil then reduce heat and simmer for 5 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and carefully transfer to a blender. Blend until smooth, allowing heat to escape through the vent at the top of the blender.
Divide into bowls and top with leftover cilantro, coconut milk, and red pepper flakes.