The question now is, how do we make this Thai Tomato Soup. By far, if you are asking me, I as usual will say that its nothing complicated. Pretty much minimalist for the number of ingredients and of course, for celebrating tomatoes (Turmeric Tomato Soup & Tomato Spinach Soup) and also, basil leaves but without compromising on the quintessential, packing big punches Thai tastes. Ohalallala! I am sure you are loving this Thai Tomato Soup (Chicken Wanton Soup & Chicken Meatball Soup)?
2 medium size tomatoes
1 1/2 cup vegetable stock
1/2 inch ginger - sliced
4 shallots - thinly sliced
3-4 sprigs of basil leaves - remove leaves
2 tbsp olive oil
Black pepper and salt for taste
Add tomatoes, ginger and vegetable stock into a pot.
Simmer till tomatoes are soft.
Remove from heat and let it cool down for a while.
Add into food processor/blender and pulse to a smooth thick mixture.
Heat oil and when heated, fry shallots till light brown in colour.
Pour tomato mixture and season with pepper and salt.
Once heated through, add basil leaves.
Stir and remove from heat.