Cream of Tomato Soup with Apple and Thai Coconut Milk

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper




  • 2 onions, sliced
  • 2 apples, peeled, trimmed and sliced
  • 2 tablespoons (25 g) butter
  • 2 pounds (1 kg) whole tomatoes, blanched and peeled
  • 4 cups (1 L) chicken broth
  • 1 cup (250 mL) Blue Dragon Coconut Milk 
  • 1 tablespoon (12.5 g) Blue Dragon Thai Red Curry Paste
  • Salt and pepper to taste


  1. In a large pot, sauté the onions and apples in butter over medium heat for 5 minutes.
  2. Add tomatoes, chicken stock, and coconut milk.
  3. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
  4. Use an immersion blender to blend the mixture until smooth.
  5. Taste and adjust the seasoning as needed.
  6. Serve, garnished with coconut shavings or, to accentuate the sweetness, with thin slices of apple.