Spicy Lemon Grass, Coconut and Tomato Soup

Name: Spicy Lemon Grass, Coconut and Tomato Soup
Cuisine: Thai
Ingredients: Basil-flavoured Olive Oil (page 36) and Curry-flavoured Oil, (optional); Basil-flavoured Olive Oil (page 36) and Curry-flavoured Oil, (optional); 1 tablespoon finely chopped fresh coriander; 2 tablespoons finely chopped fresh chives; 2 tablespoons single cream; 3 tablespoons tinned coconut milk; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1½ teaspoons salt; 1 tablespoon sugar; 450 g (1 lb) tomatoes, peeled and seeded if fresh or drained if tinned, chopped; 1.2 litres (2 pints) Home-made Vegetable or Chicken Stock; 1.2 litres (2 pints) Home-made Vegetable or Chicken Stock; 1 fresh red or green chilli, seeded and coarsely chopped; 1 fresh red or green chilli, seeded and coarsely chopped; 1 tablespoon coarsely chopped garlic; 2 tablespoons finely chopped fresh ginger; 100 g (4 oz) spring onions, coarsely chopped; 3 tablespoons extra virgin olive oil; 100 g (4 oz) lemon grass, coarsely chopped; 100 g (4 oz) onions, coarsely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

In this recipe, I have modified the traditional tomato soup by adding hints of Thailand - lemon grass and coconut - to make a subtle and fragrant alternative to this popular soup. It can be made ahead of time and, once made, it reheats extremely well.

Ingredients

3 tablespoons extra virgin olive oil
100 g (4 oz)

Asia
Thailand
Vegetarian
Soup
South East Asia

Method

Heat a large, heavy pan until it is hot and add the olive oil. When the oil is hot, add the lemon grass, onions, spring onions, ginger, garlic and chilli. Stir-fry the mixture for 5 minutes or until the onions are cooked through. Now add the stock, tomatoes, sugar, salt and pepper. Bring the mixture to the boil, turn the heat down and simmer for 20 minutes.

Remove from the heat and, whe