And then you know, like a South Thailand curry paste.

然后是泰国南部的咖喱酱。

Add a few tablespoons of curry paste.

加入几汤匙咖喱酱。

All thanks to the curry paste.

多亏了咖喱酱。

Essentially what I'm doing here is cooking the curry paste.

基本上我在这里做的是煮咖喱酱。

So using a spicy red curry paste to me in tomato soup felt like a no-brainer.

因此，对我来说，在番茄汤中加入辛辣的红咖喱酱感觉很简单。

As the coconut milk heats up, the fat is going to split and start toasting the curry paste.

随着椰奶变热，脂肪会分解并开始烘烤咖喱酱。

So it's tomato soup that you may have grown up on like very familiar, very comforting, but doctored up with a little bit of red curry paste.

所以这是番茄汤， 你可能是喝着这种汤长大的，非常熟悉，非常舒服，但加了一点红咖喱酱。

This part I think is pretty important to the soup because as you cook that curry paste in the coconut fat, it blooms the spices, and it doesn't taste as raw in the end and mellows things out a bit.

我认为这部分对汤非常重要， 因为当你在椰子油中煮咖喱酱时，它会散发出香料的味道， 最后尝起来不像生的那么好吃， 而且会让味道变得醇厚一点。