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Ingredients
for
4
Coconut and Tomato Soup
20 min., ready in 50 min.
Time:
Ingredientsfor
- To taste
- cilantro
- Sunflower seed
- Wild rice
- For the soup
- 800 grams Tomatoes
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 1 tsp freshly grated ginger
- 2 Tbsps sunflower oil
- 500 milliliters Vegetable broth
- 200 milliliters Coconut milk
- 150 grams Snow peas
- 1 pinch brown sugar
- salt
- Lime juice
Preparation
1.
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.
2.
Pour into small bowls and garnish, if desired, with cilantro and sunflower seeds. Serve.