Exotic, spicy, Thai tomato soup

Ingredients for 2 servings:

• 8 small onions, red
• 4 medium-sized garlic cloves
• 3 tbsp palm oil
• 250 g coconut water
• 18 g chicken broth or vegetable broth
• 30 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 10 g lemongrass, fresh or frozen
• 5 small chili peppers, green
• 400 g tomatoes (tomato pulp), pitted
• 6 Pepper, red, long, medium hot
• 4 tbsp tomato paste
• 3 tbsp fresh lemon juice
• 1 tbsp, dried dried oregano
• 1 tbsp thyme, dried
• ½ tsp cardamom powder
• 2 kaffir lime leaves
• 1 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 100 ml coconut milk, creamy, 24% fat
• 2 walnut halves
• n. B. Sesame, white
• small celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

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

Wash, peel, and thinly slice the ginger and galangal roots. Weigh and thaw the frozen goods. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer green leaves if desired. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Fry the onion and garlic pieces in the palm oil until they begin to brown. Deglaze with the coconut water. Add the ginger, galangal roots, and lemongrass; cover and simmer for 15 minutes. Remove from the heat, let cool, and keep aside. Wash the small green chilies, cut them into thirds crosswise, and discard the stems. Wash the tomatoes, remove the stems, quarter them lengthwise, and remove the green stems and seeds. Halve them crosswise. Remove the stems from the red chili peppers, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and then cut them crosswise into approximately 1 cm wide pieces. For the fresh lemon juice, wash one lemon and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juices by hand. Discard the empty parts and the middle part (which contains bitter substances). Place all ingredients, from the onions to the cardamom powder, in a blender and blend for 1 minute at full speed until smooth. Empty the contents of the blender cup, along with the washed lime leaves, into a 2-liter saucepan with a lid and bring to a simmer. Simmer with the lid on for 30 minutes. Dissolve the tapioca flour in the rice wine and stir into the simmering soup. When the tapioca flour has thickened, remove from the heat, stir in the creamy coconut milk and divide the finished tomato soup between serving plates, garnish and serve warm with baguette.