Tomato and coconut milk soup with coriander
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Starter
Method
Sweat the onion in the butter on a gentle heat until soft but not coloured.
Add the tomato purée (or chopped tinned tomatoes plus juice), coconut milk and homemade chicken or vegetable stock.
Add the chopped coriander, season with salt, freshly ground pepper and sugar. Bring to the boil and simmer for a few minutes.
Liquidise, taste and dilute further if necessary.
Bring back to the boil and correct seasoning.
Garnish with a tiny blob of crème fraîche and some coriander leaves.
Tinned tomatoes need a surprising amount of sugar to counteract the acidity. Fresh milk cannot be added to the soup — the acidity in the tomatoes will cause it to curdle.
Note: This soup needs to be tasted carefully as the final result depends on the quality of the homemade purée and stock.
Ingredients
1 onion, finely chopped
10g butter
850ml tomato purée or 2 tins of tomatoes, liquidised and sieved
1 tin of coconut milk
250ml stock
2 tbs coriander leaves, freshly chopped
salt
pepper
sugar
crème fraîche
coriander leaves
Method
Sweat the onion in the butter on a gentle heat until soft but not coloured.
Add the tomato purée (or chopped tinned tomatoes plus juice), coconut milk and homemade chicken or vegetable stock.
Add the chopped coriander, season with salt, freshly ground pepper and sugar. Bring to the boil and simmer for a few minutes.
Liquidise, taste and dilute further if necessary.
Bring back to the boil and correct seasoning.
Garnish with a tiny blob of crème fraîche and some coriander leaves.
Tinned tomatoes need a surprising amount of sugar to counteract the acidity. Fresh milk cannot be added to the soup — the acidity in the tomatoes will cause it to curdle.
Note: This soup needs to be tasted carefully as the final result depends on the quality of the homemade purée and stock.
