Curried Tomato Soup
Recipe by Justine Schofield
Serves 2 | 
20 minutes prep time | 
20 minutes cooking time
Ingredients
-
2 tbsp extra virgin olive oil
-
1-2 tbsp AYAM™ Thai Red Curry Paste
-
5 tomatoes, halved
-
1 onions, quartered
-
500ml vegetable stock
-
135ml AYAM™ Coconut Milk, plus 2 tbsps to garnish
-
Coriander, to serve
Method
-
Preheat the oven to 180°C.
-
Place the onions and tomato into a tray with a splash of extra virgin olive oil and a pinch of salt. Roast for 15-20 minutes.
-
Heat a saucepan with oil and fry off the red curry paste. Add the roasted tomatoes and onions to the saucepan and stock and bring to a boil then simmer for 10 minutes. Add the coconut milk and cook for a further minute then blend until smooth. Serve with a drizzle of extra coconut milk and coriander.
