Thai Tomato Soup
Wednesday, January 30, 2013
So I guess I'm breaking the rules a little bit on this one and mixing up a few cuisines.. Let's just imagine Thai food and Italian food had a baby... Sounds pretty cute.. I keep picturing a little baby Buddah with a combover and a button down shirt.
Okay.. going off the point here a little but just forgive me for breaking the cuisine rules a little.. there will be a lot more of that coming so get used to it!
YOU WILL NEED:
2 CLOVES CHOPPED GARLIC
2 WHITE ONIONS, SLICED
1/2 CUP COCONUT MILK
APPROX 10 LARGE TOMATOES (OR EQUIVALENT AMOUNT)
3 TBSP OLIVE OIL
2 TBSP MILK
2 TBSP SUGAR
FRESH BASIL LEAVES
SALT AND PEPPER
Heat 2 tablespoons of the olive oil in a pot. Add the garlic and onions and let simmer until soft. Make sure the mixture does not burn.
Whilst the onions cook, chop your tomatoes in halves and quarters depending on their size.
Add the tomatoes to the pot and let cook for a while until soft. (approx 15 minutes)
Add a a handful of basil leaves, the sugar, and a pinch of salt, pepper and chilli flakes (if suited).
The onions and tomatoes should now look like this. Add mixture to 'Magimix' or blender. You may also use a hand blender if you do not have a proper one.
Add the coconut milk and milk to the blender mixture.
Alternate between allowing the soup to blend for a few minutes and using the 'pulse' button on your blender (if you have one). The end result should have a thin consistency, however, you may alter it to your preferred consistency.