Tomato And Coconut Soup
In this vibrant and aromatic coconut tomato soup, the flavors of onion, green chili, plum tomatoes, coconut, ginger, and bay leaves come together in a comforting and flavorful blend. Whether cooked in a pressure cooker or on the stovetop, this soup is a simple yet delightful addition to any meal. Enjoy the rich, creamy texture and warm spices in every spoonful of this nourishing soup.
— Constant Cookbook
Ingredients
- 1 onion, chopped
- 1 green chilli, chopped
- 1 large tin plum tomatoes (whole or chopped)
- 100 g dessicated coconut
- 1 inch piece fresh ginger
- 2 bay leaves
- either 1 low-fat chicken stock cube and 500 ml water or 500 ml chicken stock, fat removed
- 200 ml coconut milk, for serving
Instructions
- Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
- Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
- Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
- Re-heat gently and serve with a swirl of coconut milk.
Yield
Serves 4
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