Exotic, spicy papaya soup

Ingredients for 2 servings:

• 4 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 2 small red chili peppers (cabe rawit merah)
• 10 g ginger root, diced or frozen
• 2 tbsp sunflower oil
• 400 g coconut water, Asian shop, drinks
• 12 g vegetable stock powder
• 4 kaffir lime leaves
• 2 tbsp tomato paste
• 2 tbsp rice wine (Arak Masak)
• 3 tbsp coconut milk, creamy, 24% fat
• 2 medium-sized garlic cloves
• ½ tsp black pepper, freshly ground
• 1 pinch of cardamom powder
• 1 tbsp oregano, fresh or dried
• 1 tbsp lovage, fresh or dried
• 2 tbsp rice vinegar, black, mild
• 1 tsp sugar
• 250 g papaya for the filling, not fully ripe
• e.g. celery leaves, fresh or frozen
• n. B. almond flakes
• 4 kaffir lime leaves (see preparation
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the tomatoes, remove the stems, halve lengthwise and remove the green core. Halve the halves lengthwise and then cut them into thirds crosswise. Wash the red peppers and cut them crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Wash the chilies, cut them crosswise into thin rings, leaving the seeds on and discarding the stems. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and cut them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw. Wash the kaffir lime leaves and use them whole. Stir-fry all ingredients, from the peppers to the ginger cubes, in hot sunflower oil for 2 minutes. Deglaze with the coconut water. Add the tomato pieces, vegetable stock, and the kaffir lime leaves. Simmer with the lid on for 15 minutes, remove from the heat, and let cool slightly. In the meantime, cut off both ends of a papaya, peel it, remove the seeds, and cut one section into bite-sized pieces. Mix the rice wine with the coconut milk and press in the garlic cloves. Stir in the remaining seasoning ingredients. Remove the leaves from the broth and use them for garnishing. Place the broth, tomato paste, and rice vinegar in a blender and puree on high for about 1 minute. Return the puree to the saucepan. Add the seasoning mixture, mix until smooth, add the papaya pieces, and bring the soup to a simmer. Simmer with the lid on for 10 minutes. Season the soup with salt and pepper. Divide among serving plates, garnish, and serve warm. Serve with toasted white baguette.