Consider the title of this post a litmus test. Did you complete it thinking the words A) “telling you I’m not going?” (Theatre geek) B) “Iron Man” (Comic book movie nerd) or C) “not throwing away my shot?” (young, hip, theatre geek) or D) All of the above (me)? First of all, if you answered any of the above you sound like fun and we should grab a cup of coffee or cook together sometime, or, you should come to our holiday party next year. If you do, you will see me serving up shot glasses (see what I did there?) full of soup for sipping or shooting.
One of my favorites for it’s bright color and even brighter flavor is Panang Curry Coconut Cream of Tomato soup. I came up with this recipe a few years again when I had largely run out of other ideas and needed something new to do with tomatoes at a farm market. Et voilà!
Party planning bonus: it’s so simple to throw together. Onions, garlic, cilantro and three cans. That’s it. This is where I should write some clever, quippy close involving a play on the word shot, but I’m still tired from serving these at last weekend’s holiday party so…you know, just give the recipe a shot.
Panang Curry Coconut Cream of Tomato Soup
Serves 6-8 as a bowl of soup or makes about 40 2 oz shots
Make it because it’s sweet, spicy and delicious. And serve it to everyone because it’s vegan, dairy and gluten free. Use a 2 cup liquid measuring cup to fill shot glasses and top with a cilantro leaf or micro green. This soup reheats well fresh or frozen.
- 2 tbs vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup Panang curry paste
- 1 13-15oz can of coconut cream or milk
- 2 28 oz cans San Marzano tomatoes
- 1 bunch cilantro, coarsely chopped
- Warm oil in a 4 quart pot over medium heat. Add onion and sauté until tender, 3-4 minutes. Add garlic and curry paste and sauté until fragrant, about 30 second to a minute longer.
- Add tomatoes and cook until tender. About 15 minutes longer. Purée with cilantro to serve.