in Soup Recipes

Tomato and coconut soup

updated

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Ingredients for 4 servings:

  • 6 spring onions
  • 2 garlic cloves
  • 700 ml tomato(s), strained
  • 400 ml coconut milk
  • 150 ml vegetable stock
  • 1 orange(s), 4 tbsp juice
  • 1 tbsp sugar
  • salt and pepper
  • e.g. chopped chili pepper(s) or sambal oelek
  • some oil

Instructions

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

Finely chop the spring onions and garlic. Sauté both in a pan with oil over medium heat until lightly browned. Add the passata, coconut milk, vegetable stock, and orange juice to the pan and simmer over low heat for about 8 minutes. Stir occasionally. Add salt, pepper, sugar, and the hot spice. Stir again and simmer for 2 minutes. Season to taste.

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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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