Coconut and Tomato Soup
For the soup: blanch tomatoes in boiling water, rinse with cold water and peel. Qarter and remove stems, dice. Peel shallot and garlic and chop finely. Rinse and dry chile pepper, halve and remove seeds and chop. Heat oil in a saucepan and saute ginger, shallot and garlic until soft. Deglaze pan with broth and coconut milk. Add tomatoes and simmer, stirring occasionally, for about 20 minutes on low heat. Rinse and dry snow peas, halve diagonally. Puree soup and add more broth if necessary. Add snow peas and simmer for about 5 minutes. Season with sugar, salt and lime juice.
Pour into small bowls and garnish, if desired, with cilantro and sunflower seeds. Serve.