Of the memories Tracy Brown has from a recent trip to Panama, one soup in particular stands out: “We stopped in for tasting menu night at former Los Angelenos Ryan Kelly and Lauren Ziemski’s The Firefly on Bastimentos Island. Everything was delicious, but in particular there was an extraordinarily flavored Thai tomato coconut soup unlike anything we’ve ever tasted.” Ziemski was happy to share her soup recipe, and a little taste of Panama.
Thai tomato coconut soup
In a small pot, combine the coconut milk, tomatoes, salt, curry powder, sugar, cayenne pepper, lime juice and 1 cup water. Bring to a gentle simmer over medium-high heat, stirring occasionally. Thicken if desired by whisking in a little cornstarch slurry, then reduce the heat so the soup barely bubbles and cook for 15 minutes, stirring occasionally, to give the flavors time to marry. Taste and adjust the seasonings, and thin or thicken with additional water or cornstarch slurry. This makes a scant 2 quarts soup.