Light and Savoury Tomato and Ginger Soup

Name: Light and Savoury Tomato and Ginger Soup
Yield: Serves 4–6
Ingredients: 225 g (8 oz) tomatoes, peeled and seeded if fresh or drained if tinned, chopped; 2 teaspoons ground coriander; 100 g (4 oz) shallots, finely chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons finely chopped fresh ginger; 6 tablespoons finely chopped spring onions; Fresh coriander leaves, to garnish; 2 tablespoons (25 g/1 oz) unsalted butter, cut in small pieces; Freshly ground five-pepper mixture or black pepper; 125 ml (4 fl oz) double cream; 6 tablespoons finely chopped fresh coriander; 4 tablespoons finely chopped fresh chives; 1 tablespoon sugar; 1.2 litres (2 pints) Home-made Vegetable or Chicken Stock; 2 teaspoons salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is simply a lovely soup that combines eastern and western ingredients for a unique and tasty first course.

Ingredients

3 tablespoons extra virgin olive oil
6 tablespoons finely chopped spring onions
2

Starter
Vegetarian
Soup

Method

Heat the olive oil in a wok or large frying-pan. Stir-fry the spring onions, ginger and shallots gently, without browning, for about 8 minutes. Transfer the mixture to a large pan and add the tomatoes, ground coriander, sugar, stock, salt and pepper. Mix well, bring the mixture to a simmer and cook for 10 minutes. Remove from the heat and allow to cool.

Stir in the cream, fresh coriande