in Soup Recipes

Mediterranean tomato and coconut soup

updated

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Ingredients for 4 servings:

  • 1,000 g tomatoes, pureed
  • 300 ml water
  • 200 ml coconut milk
  • 1 egg(s)
  • salt and pepper
  • Paprika powder
  • nutmeg powder
  • Garlic, granulated
  • Ginger powder
  • Herbs, Italian
  • 5 stalks of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the passata, water, and coconut milk in a large saucepan and whisk to combine. Bring to a boil over high heat. Meanwhile, break the egg in a measuring jug, mix with a few spoonfuls of the soup, and mix well. Then add the egg mixture back to the soup while stirring. Season the soup to taste. Salt, pepper, and paprika are the basic ingredients. Nutmeg, garlic, ginger, and Italian herbs also work well; season to taste. Finally, bring the soup back to a simmer over medium heat and serve in deep bowls, garnished with chopped chives. Serve with crusty white bread (e.g., baguette).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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