I made this one up one time when I had way too many tomatoes. It’s pretty tasty. Feel free to swap in/out Thai flavors, though I think the lemongrass is key.

3 # tomatoes, peeled and chopped

3 T peanut oil

2 garlic cloves, chopped or pressed

1 1/2 quart chicken stock

1 can coconut milk

2 Kaffir lime leaves (can sub a bit of lime zest and juice)

2 chunks galangal (can sub grated ginger if need be)

2-3 stems lemongrass, pounded and sliced

Heat oil and add tomatoes. Cook until melted. Add garlic, cook 5 more minutes. Add stock, coconut milk, and seasonings. Cook 5 minutes. Remove lemongrass, then blend soup with immersion blender or in the blender. Season with salt, pepper, and sugar. White pepper works best if you have it. This soup freezes well.