Gluten and Dairy Free Indonesian Tomato Soup
A tomato soup blend with lovely spices and creamy coconut milk
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Servings: 4 People
Ingredients
- 2 garlic cloves minced
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- 1 onion chopped
- 800 g chopped tomatoes
- 200 ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1-2 tablespoon sriracha
- Salt and pepper for seasoning
- Fresh coriander
Instructions
- Place the olive oil, garlic, ginger and onions in a large pan over a medium heat
- Sauté for 5 minutes
- Pour in the chopped tomatoes, coconut milk, fish sauce, lime juice and sriracha
- Bring to the boil and simmer for 15 minutes
- Blend until smooth
- Season to taste with salt and pepper
- Serve with some fresh coriander
