"RECIPE:
1 28-oz can Diced Tomatoes
1 14-oz can Coconut MIlk
1/2 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 to 2 thai chili peppers, seeded and sliced thin
1 tablespoon vegetable oil
handful of fresh basil leaves
fish sauce or soy sauce
Start by chopping your celery, onion and chili peppers into a medium dice.
Break off a two-inch piece of ginger root. Peel and mince fine. Peel and mince the garlic cloves. Chop your basil leaves into strips, or a chiffonade to be more precise.
In a soup pot, heat the tablespoon of vegetable oil. Add the onion, celery, ginger, garlic and chili pepper. The chili peppers can be very hot, so I always start with half a chili and begin adding more to taste later.
Saute these ingredients until they are softened and the onion is translucent. Add the canned tomatoes, stir and simmer for 5 minutes. Add the coconut milk and chopped basil, reserving some for garnish. Bring to a simmer then cut the heat (you don't want to cook the coconut milk too long). Test the soup for taste. Now is the time to add more chilies if you want more heat. You can also add fish sauce or soy sauce to taste.
You want to blend the soup to get a creamy, smooth texture. I use an immersion blender, but I have also just used a blender or food processor. When the soup is smooth, serve with a bit of chopped serrano pepper and fresh basil. Enjoy!"
1 28-oz can Diced Tomatoes
1 14-oz can Coconut MIlk
1/2 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 to 2 thai chili peppers, seeded and sliced thin
1 tablespoon vegetable oil
handful of fresh basil leaves
fish sauce or soy sauce
Start by chopping your celery, onion and chili peppers into a medium dice.
Break off a two-inch piece of ginger root. Peel and mince fine. Peel and mince the garlic cloves. Chop your basil leaves into strips, or a chiffonade to be more precise.
In a soup pot, heat the tablespoon of vegetable oil. Add the onion, celery, ginger, garlic and chili pepper. The chili peppers can be very hot, so I always start with half a chili and begin adding more to taste later.
Saute these ingredients until they are softened and the onion is translucent. Add the canned tomatoes, stir and simmer for 5 minutes. Add the coconut milk and chopped basil, reserving some for garnish. Bring to a simmer then cut the heat (you don't want to cook the coconut milk too long). Test the soup for taste. Now is the time to add more chilies if you want more heat. You can also add fish sauce or soy sauce to taste.
You want to blend the soup to get a creamy, smooth texture. I use an immersion blender, but I have also just used a blender or food processor. When the soup is smooth, serve with a bit of chopped serrano pepper and fresh basil. Enjoy!"