Some days call for big flavor in little time. This Thai Tomato Soup delivers both in 15 minutes flat. You’ll wonder how it comes together so quickly!
As a full-time food writer, it feels strange to admit that I’ve barely had time to cook lately. But life gets busy, and here we are. Outside of the recipes I develop for the blog, I don’t often whip up elaborate meals.
On those days when energy is low and time is tight, this is my go-to. This Tomato and Leek Soup is a lifesaver—ready in just 15 minutes and completely guilt-free. Even on tough days, my job has its perks—delicious food at the end of it all.
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Reasons to Love This Thai Soup
- Whip it up in under 30 minutes—perfect for busy days.
- The mix of sweet, sour, and spicy keeps it exciting.
- This soup is low in calories but satisfying and filling.
Recipe Ingredients
Tomato Chunks – Use bite-sized tomato chunks for a juicy, sweet flavor.
Ginger Paste – Don’t skip the ginger! It brings a warm kick to the soup.
Sriracha – This is optional, but if you like a bit of heat, go for it!
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herb and Spice Enhancement – Add fresh Thai basil leaves or a couple of crushed kaffir lime leaves while it simmers for extra fragrance. A pinch of cumin or coriander can also add some warmth.
Lemongrass Twist – Crush a stalk of lemongrass and toss it in when you sauté the leeks. It brings a bright, citrusy flavor that lifts the soup.
How to Make Thai Tomato Soup
Step #1: Heat 2 teaspoons of sesame oil in a large saucepan over medium-high heat. Add the leeks and sauté for 2-3 minutes, until lightly browned.
Step #2: Add 1 quart (4 cups) of water to the pot, along with the tomatoes, vinegar, soy sauce, fish sauce, ginger paste, and sriracha (if using).
Step #3: Allow the mixture to come to a boil, then turn off the heat. Garnish with fresh cilantro. Serve hot.
Expert Tips
Extra Creamy Soup – To make your soup creamier, swap out a cup of water with coconut milk. It gives the soup a silky texture and adds a sweetness that balances the spicy flavors.
Bloom Your Spices – Before adding the liquids, cook the ginger paste and any spices like red curry paste or cumin for a minute to release their full flavor.
FAQs
Stir in a tablespoon or more of Thai red curry paste for an authentic spicy depth, or sprinkle crushed red pepper flakes while the soup simmers.
It’s not necessary, but if you want a smoother texture, an immersion blender works great. Once the soup starts to simmer, blend until you reach your desired consistency. Just be careful not to over-blend if you want to keep some texture from the tomato chunks and leeks.
Storage Information
To store your Thai Tomato Soup, keep it in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge, then warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally, until hot.
More Delicious Soup You’ll Love
Thai Tomato Soup Recipe
Ingredients
- 3 teaspoons sesame oil - divided
- 1 cup thinly sliced leeks
- 2 cups bite-sized tomato chunks
- 4 teaspoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ginger paste
- 2 teaspoons sriracha - optional
- 2 tablespoons chopped cilantro leaves
Instructions
- Heat 2 teaspoons of sesame oil in a large saucepan over medium-high heat. Add the leeks and sauté for 2-3 minutes, until lightly browned.
- Add 1 quart (4 cups) of water to the pot, along with the tomatoes, vinegar, soy sauce, fish sauce, ginger paste, and sriracha (if using).
- Allow the mixture to come to a boil, then turn off the heat. Garnish with fresh cilantro. Serve hot.
NOTES
Nutrition
