PCC Thai Tomato Soup
Yield: 3 quarts
Ingredients
PreparationIngredients
- 36 ounces crushed tomatoes Add to list
- 12 ounces canned coconut milk Add to list
- 2 teaspoons minced garlic Add to list
- 2 teaspoons minced fresh ginger Add to list
- 2 teaspoons tamari Add to list
- 1 teaspoon crushed red pepper flakes Add to list
- 1 teaspoon dried basil Add to list
Preparation
Combine everything and whisk well. Don't cook.
Heat to serve.
Recipe by
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
Comments
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PCC Thai Tomato Soup
It adjusts well to the closest can sizes (I think I used 3 cans of tomatoes and 1 can of coconut milk).
September 24, 2011 at 05:39 PM — Anonymous (not verified)