John Myers
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Tomato – Coconut – Soup
The perfect tomato – coconut – soup recipe with a picture and simple step-by-step instructions.
Tomato coconut soup
- 400 ml Tomato juice
- 1 middle Onion red
- 1 tablespoon Clarified butter
- 2 piece Clove of garlic
- 2 Discs Fresh ginger
- 200 ml Coconut milk
- 50 ml Vegetable broth
- 1 teaspoon Red curry paste
- 1 tablespoon Sugar brown
- 1 tablespoon Lemon juice
Coconut cream
- 4 tablespoon Cream
- 2 tablespoon Coconut milk
- 1 pinch Chilli from the mill
- 1 pinch Salt
- 1 pinch Sugar
first of all thank you ….
- 1 …. to tiffany77 …. the basic idea for a topping with coconut foam comes from one of your recipes – but i modified the topping a little
Tomato coconut soup
- Either let fresh tomatoes run through the juicer or puree canned tomatoes – sweat the onion, then add the ginger and garlic cut into small cubes and roast them – caramelize a little with brown sugar – then deglaze with tomato juice and vegetable stock – briefly bring to the boil
- add coconut milk – season with lemon juice, salt and pepper and a little curry powder – puree everything finely – if the consistency is too thick, add a little vegetable stock until it fits
Coconut cream
- Mix the cream with coconut milk and season with the spices – then whip until stiff
serve and decorate
- fill the soup into glasses and top with the coconut cream – decorate with black sesame seeds
Conclusion of this experiment …
- 6 …. tomatoes and coconut are a perfect pair …. since tomatoes harmonize well with something sweet, the soup is an interesting new variant for all those who love exotic dishes! my guests were pleasantly surprised by the result because the coconut did not have a dominant effect but only “accompanied” and supported the tomato
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