John Myers
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Hot Tomato Soup with Coconut and Peanut Touch
The perfect hot tomato soup with coconut and peanut touch recipe with a picture and simple step-by-step instructions.
- 500 ml Tomatoes happened
- 100 ml Water
- 2 tsp Sugar
- 2 tsp Saffron threads
- Unsweetened coconut milk, approx. 300 ml
- Soy sauce
- Espelette pepper
- Peanut cream with Chrunchy, to taste, approx. 3-4 tbsp
- Spinach
- Olive oil
Preparations
- Clean the spinach, pat dry and cut into small pieces.
Making the soup
- Put the tomatoes and the water in a saucepan, add sugar and saffron and cover and simmer for 10 minutes on a low heat.
- Then add the coconut milk with the soy sauce and simmer for 2-3 minutes, stirring constantly (stir slowly, otherwise the coconut milk may curdle !!), then add the peanut butter and let it simmer again for another minute. Now season with Espelette pepper to taste. Take off the stove and let it steep.
- In the meantime, heat a little olive oil and stir the spinach in it until it collapses.
- Put the finished soup in a soup bowl, garnish with the spinach and now ….. enjoy your meal …..
- Instead of spinach you can also use Manold.
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