This 1 Pot Curried Coconut Tomato Soup is comforting, warming and incredibly flavourful with a spicy kick! Made with just 7 pantry staple ingredients and 20 minutes, it’s perfect for meal prepping or a quick weeknight meal.

Since winter started, I have been craving nothing more than a huge bowl of warming soup.

What I love about this soup is that it’s made with pantry staple ingredients that I ALWAYS have on hand! It’s budget friendly and great for meal prepping. And whenever I’m in need of a quick meal, I can easily make it in just 20 minutes.

I hope you try and love this 1 Pot Curried Coconut Tomato Soup! It’s:

  • so warming

  • comforting

  • satisfying

  • packed with flavour and spices, with a big spicy kick!

  • & so incredibly tasty!

Tips and Tricks to making 1 Pot Curried Coconut Tomato Soup

  • Using a good curry paste is key to making a flavourful curried coconut soup. My go-to curry paste is the maesri red curry paste!

  • Depending on the curry paste you use, adjust the amount you use. The maesri curry paste is quite spicy so I use around 1.5 tbsp. As well, adjust the spiciness by balancing it with the amount of sweetness with the coconut sugar.

  • If you don’t have an immersion blender, I like to pre-blend by diced tomatoes and then add the rest of the ingredients into the pot.

If you recreate this 1 Pot Curried Coconut Tomato Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  1. Saute onions and curry paste until onions become tender over med high heat (3 mins).

  2. Add your crushed tomatoes into the pot along with the coconut milk, sugar, lime juice and soy sauce.

  3. Using an immersion blender, blend contents until smooth.

  4. Allow it to come to a boil, and then reduce to a simmer, for around 5-7 minutes.

  5. Serve alongside your choice of protein, vegetables and grains.


  • SERVINGS: 2-3

  • PREP TIME: < 5 minutes

  • COOK TIME: 20 minutes




  • 1 onion, minced (145g)

  • 1-2 tbsp red curry paste (45g)

  • 1 28 oz diced fire roasted tomatoes

  • 1 13.5 oz can coconut milk

  • 1.5 tbsp coconut sugar

  • 1 lime, juiced (around 2 tbsp)

  • 2 tbsp soy sauce

  • optional add ins: veggies, firm tofu, beans & garnish with basil, cilantro, green onions and/or coconut cream


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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