John Myers
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Coconut Tomato Soup
The perfect coconut tomato soup recipe with a picture and simple step-by-step instructions.
Ingredients coconut tomato soup
- 40 g Ginger
- 2 tbsp Rapeseed oil
- 2 tsp Red curry paste
- 2 Cans Pickled tomatoes
- 800 ml Coconut milk
- 2 tsp Vegetable broth
- 1 tsp Ground caraway
- 1 Msp Chili powder
- 1 Fresh lime zest and juice
- 1 Pr Sugar
- 150 g Creme fraiche Cheese
- Coriander spice
Preparation of the tomato and coconut soup
- Peel the ginger and grate finely. Heat the rapeseed oil in a saucepan. Briefly sauté the ginger and curry paste while stirring. Add the drained tomatoes, coconut milk, stock and caraway seeds. Bring the ingredients to the boil while stirring. Puree the soup and bring to the boil again. Season the soup with chilli, lime zest, juice and sugar and coriander. Divide the soup on 4 plates and serve
- Fresh flatbread tastes good with it
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