Tomato Coconut Soup

Ingredients for 4 servings:

• 1 piece(s) ginger (small piece)
• 1 chili pepper(s)
• 1 small can of tomatoes, chopped
• 250 ml coconut milk, unsweetened
• 3 spring onions
• 1 onion(s)
• 4 tbsp oil
• Salt
• 1 pinch(s) of sugar
• 2 oil (sesame oil)
• possibly pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the onion and ginger, then finely dice both. Halve the chili pepper lengthwise. Then trim, deseed, rinse, and finely slice. Sauté everything in 2 tablespoons of hot oil. Add the tomatoes and their juice, and stir in the coconut milk. Simmer the soup over low heat for 10 minutes. Puree, season with salt and sugar. Trim and rinse the spring onions, and finely slice them. Heat the remaining oil and sauté the spring onions for 1-2 minutes. Ladle the soup into deep bowls, drizzle with sesame oil, and sprinkle with spring onions. If desired, grind pepper over the top and serve.