Coconut-tomato soup

01. September 2015

Modern cookware: For 4 persons



  • 1 onion
  • 2 cloves of garlic
  • 30 g ginger
  • 1 orange, untreated
  • 1 tbsp sunflower oil
  • 1 tbsp curry paste, red
  • 500 ml coconut milk
  • 200 ml vegetable stock
  • 1 tin pelati tomatoes, small, chopped (200g)
  • 0.5 bunch flat-leaved parsley
  • 4 sprigs coriander
  • 1 tsp sugar
  • Freshly ground salt and pepper
  • Coconut crisps as desired


Peel the onion and garlic cloves, and chop finely. Peel the ginger and grate finely. Grate the peel of half an orange finely and squeeze out the juice of the whole orange.

Heat the oil in a medium-sized pan. Lightly fry the onion and garlic in it. Then add the curry paste and briefly fry together. Add ginger, orange peel, orange juice, coconut milk, stock and pelati tomatoes. Allow the soup to cook covered for 10 minutes.

In the meantime, chop the parsley and coriander leaves finely.

Mix the soup with the stick blender and season with sugar, salt and pepper. Bring the soup briefly to the boil once more and serve in deep plates or cups. Sprinkle with the herbs and garnish with coconut crisps as desired.


Instead of red curry paste, use 1 teaspoon each of mild curry powder and hot paprika powder.


Per portion:
205 kCalories, 857 kJoules, 10 g carbohydrates, 3g protein, 17 g fat

Annemarie Wildeisen's KOCHEN

Coconut-tomato soup
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