Step 1

Heat coconut oil in a medium saucepan over medium heat, until melted.

Step 2

Cook onion, stirring often, until softened and golden brown, 8–10 minutes.

Step 3

Add garlic, ginger, red curry paste, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

Step 4

Add tomatoes, ½ cup cilantro, and vegetable broth.

Step 5

Reserve 1/4 cup of coconut milk, then add the rest of the coconut milk to the pot.

Step 6

Bring to a boil then reduce heat and simmer for 5 minutes.

Step 7

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.

Step 8

Divide into bowls and top with leftover cilantro, coconut milk, and red pepper flakes.