Friday, 25 March 2011

• Tomato Coconut Soup

  This is a guest post from Chow Times.
  
  
  

  Stella, the coordinator of the South Arm Cooking Club for Seniors came to help at this kitchen because she wanted to survey the facility and get prepared for the next senior kitchen. Stella single handedly made this soup recipe.  I’m impressed with her capability in the kitchen.

  This Tomato Coconut Soup is a thick, creamy and tangy soup. The creaminess came from the coconut milk which is a very common ingredient in Thai cuisine. 

  Ingredients

  • 1 cup small dice celery
  • 2 cups small dice yellow or white onion
  • olive oil
  • 1 x 28 ounce can of crushed tomatoes
  • 1 or 2 bay leaves
  • 2 teaspoons oregano
  • pinch of cinnamon
  • cayenne pepper, ground black pepper and salt to taste
  • 1 x 12 ounce can of light or regular coconut milk

  

  Source: unknown via Minoo

  Serves 6

  Instructions

  Finely chop onion and celery. Add a tablespoon or two of olive oil to a large stock pot and saute celery and onion until tender, about 7 to 10 minutes. Stir in oregano, cinnamon and whole bay leaf.  Add can tomatoes. Turn up the heat and simmer for 5 minutes. Stir in can of coconut milk. Remove bay leaf. Blend with a hand held wand blender in the same pot or carefully transfer to a jar blender and blend until smooth. As hot liquids expand in a jar blender, fill the jar blender half way only. Blend in batches if necessary. Return to original pot if using a jar blender, otherwise keep warm on low heat until ready to serve. Season with cayenne pepper, salt and ground pepper to taste.

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