in Soup Recipes

Tomato-coconut soup

updated

Spread the love

Ingredients for 3 servings:

  • 500 ml tomato puree
  • 160 ml coconut milk
  • 100 ml vegetable stock
  • 150 g tomatoes, diced and pitted
  • 3 stalk(s) spring onion(s)
  • 2 tbsp orange juice
  • 2 pinches of sambal oelek
  • 1 clove(s) garlic
  • Cayenne pepper
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

goes quickly and is slightly spicy

Wash the spring onions and slice them into small rings. Finely chop the garlic and sauté it with the spring onions and a little oil in a pan for a few minutes. Deglaze with the tomato puree, coconut milk, orange juice, and vegetable stock. Then deseed and dice the tomatoes and add them to the soup. Finally, season the soup with sambal oelek, cayenne pepper, black pepper, and salt and bring to a boil. Note: This soup is suitable as a starter or as a main course. It goes very well with focaccia (with rosemary and garlic).

Facebook Comments

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.

Moroccan braised lamb goulash

Carrot jam, carrot preserves