Thai-Spiced Tomato Soup
This is an unusual spicy and fragrant soup, which is lovely to serve on a cold winter’s day.
PREPARE AHEADThis can be made and kept in the fridge for up to 2 days.
FREEZE Freeze for up to 1 month.
|1 tbsp||olive oil|
|1||red pepper, deseeded and chopped|
|1 tbsp||grated fresh ginger root|
|1 tbsp||red Thai curry paste|
|1 x 400g||can chopped tomatoes|
|1 x 400g||can coconut milk|
|1||lemongrass stick, bashed with a rolling pin|
|1 tbsp||tomato purée|
|1 tbsp||light muscovado sugar|
|2 tbsp||Thai basil leaves, chopped, plus extra leaves to decorate|
You will need a blender or food processor.
1. Heat the oil in a saucepan over a medium–high heat. Add the onion, carrots and red pepper and fry for 3 minutes. Add the ginger and Thai curry paste and fry for 30 seconds.
2. Add all the remaining ingredients except the Thai basil. Bring up to the boil, cover with a lid and simmer for 20 minutes until the vegetables are soft. Remove the lemongrass stalk, add the Thai basil then place the soup in a blender or food processor and purée until smooth.
3. Return the soup to the pan, add about 200ml (7fl oz) of water to thin the soup down, and reheat to serve. Decorate each bowl of soup with fresh Thai basil leaves.