Panang Curry Tomato Bisque Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons panang curry paste
  • 12 Roma tomatoes, peeled and roughly chopped
  • 2 cups vegetable broth
  • 1 ½ teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons lime juice
  • 1 tablespoon peanut butter
  • ¼ cup heavy cream, plus more for garnish
  • ¼ cup coconut milk
  • Salt, to taste
Directions
  1. Add butter to a large pot and set over high heat.
  2. Once butter is melted, toss in the onion, bell pepper, garlic, and ginger and saute 5-7 minutes, until soft.
  3. Stir in the curry paste and chopped tomatoes, cover, and let cook for 5 minutes.
  4. Add vegetable broth, return mixture to a boil, then reduce heat to medium, cover, and simmer for 10 minutes.
  5. Remove soup from heat and stir in the brown sugar, fish sauce, lime juice, peanut butter, cream, and coconut milk.
  6. Using an immersion blender, puree until smooth. Add salt to taste.
  7. Serve hot, garnished with croutons, thinly sliced scallions and basil, chopped peanuts, and extra cream, if desired.