Ingredients with Measurements:
- 2 tablespoons coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the cumin, coriander, turmeric, and cayenne pepper and stir to combine.
4. Add the diced tomatoes, coconut milk, and vegetable broth and stir to combine.
5. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the tomatoes are soft and the flavors have melded together.
6. Use a blender or immersion blender to puree the soup until it is smooth and creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add cooked shrimp or chicken to make it a heartier meal.
- Add a can of chickpeas or lentils for extra protein and fiber.
- Use fire-roasted tomatoes for a smokier flavor.
Tips and tricks:
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a dollop of coconut cream and a sprinkle of cayenne pepper on top.
Garnishes:
- Fresh cilantro
- Coconut cream
- Cayenne pepper
Pairings:
- Garlic bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken skewers
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Coconut milk is a staple ingredient in many Southeast Asian cuisines, including Thai and Indonesian.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve the soup as a starter or as a main course with a side dish.
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Region: Thai