Thai Tomato Soup with Shrimp and Squid
Shrimp and squid provide protein, iodine, and selenium, while coconut milk and cream create a rich texture without flour-based thickeners. Tomatoes add lycopene and a gentle sweet-spicy note, so the soup tastes bright and satisfying.
Thai tomato soup with shrimp and squid stays rich and aromatic without a long broth or complicated curry pastes. The flavor here is built from fresh tomatoes, coconut milk, cream, and seafood, which quickly make the soup deep and full-bodied.
Peel tomato (700 g), remove the tough cores, and blend the flesh into a smooth puree. Finely chop green onion (25 g), press garlic (10 g), and slice squid (100 g) into rings. Prepare shrimp (350 g) in advance, and if you like, leave a few whole for serving.
Melt butter (30 g) in a heavy pot, add green onion and garlic, then season with salt (to taste) and black pepper (to taste). Cook for 1 minute over low heat so the vegetables soften and release their aroma.
Add shrimp and squid, stir, and cook for 2 minutes until the seafood starts releasing its juices. Pour in coconut milk (150 ml) and heavy cream (150 ml), cover the pot, and bring the mixture to a gentle boil.
Stir in the tomato puree and erythritol (1 g), bring the soup back to a boil, and cook for 5 minutes over very low heat without hard bubbling. Serve at once while the soup is hot, creamy, and lightly spicy.
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