Summary

Ingredients

• 1 can coconut milk, at least 80%, unsweetened
• 1 can tomato (s), peeled (filling quantity approx. 400 g)
• 2 cloves garlic
• 3 tablespoon tomato paste
• 1 teaspoon curry paste, red
• 1 teaspoon sesame oil
• 100 g cherry tomato (s) or other tomatoes
• some fish sauce
• 1 cm ginger
• salt and pepper
• Caraway seeds, optional
• Chilli pepper (s), optional
• Cashew nuts, optional

Print Recipe Pin Recipe

Instructions

1. Dice or halve the tomatoes, peel the garlic and possibly remove the germ (insulate the garlic plume the next day) and chop finely, remove the peel from the ginger with a spoon and chop finely as well.
2. Heat the sesame oil in a saucepan. Add the tomatoes and fry briefly, add garlic, ginger, curry paste and tomato paste and fry everything briefly. Deglaze with a little fish sauce and the canned tomatoes. Add the coconut milk and briefly bring to the boil.
3. Use the hand blender to conjure up once through the pot until it is even and season the soup with salt, pepper and possibly caraway seeds. If you like it spicier, you can also add a fresh chili.
4. I like to roast cashew nuts in a pan without oil and sprinkle them over the soup,