Welcome Springtime! It’s officially here now I think…..what with the slight upturn in the weather. Of course the foreign tourists are still wearing their article fleeces to ward off the cold but us hard nosed, optimistic Irish are gearing up to digging out the sun cream, loungers for the back garden & flip flops!
1st born came home from school yesterday and announced that she need her “short sleeved t-shirt & sun hat immediately’ & then proceeded to step out if the car wearing just her knickers and tights, uniform crumpled in a ball under her arm! I kid you not. Alarming? Slightly.
Anyway despite all this I still love warm comfort food at lunch or tea time. And this soup which is slightly adapted from Natasha Corrett’s Honestly Healthy Cookbook hits the spot perfectly. It’s really easy, quick & if you use tinned tomatoes, can usually be made from stuff you have stocked in the cupboards at home.
I am a chilli addict so the little kick of this gives what could be a winter soup a slightly summer feel to it. And the smell of coconut helps too!!
Like I said …….. This is really simple so here goes:
1tsp coconut oil
20g fresh grated ginger
1 garlic clove
1 lemongrass stalk chopped or I use a dried one
1/2 to 1 chopped chilli
1tsp coriander seeds
300g tomatoes (chopped) or I use a tin if needs be!
400ml Coconut Milk
1tbsp Lime Juice
1tbsp Tamari*** – I use soy sauce here as I have no issue with wheat and I didn’t have any Tamari.
1. Gently fry the shallots, garlic & ginger in the coconut oil for 5 mins.
2. Add the chilli, lemongrass & coriander seeds & gently fry for a further 5 mins.
3. Add tomatoes and leave for a further 5 mins.
4. Stir in coconut milk, boil & simmer then for 30 mins.
5. Finally add the lime juice & Tamari.
6. Remove lemongrass stalk if using dried one & blend.
Enjoy with some crusty bread! My favourite currently being the sourdough baguette from Arbutus bread in Mahon or Douglas farmers markets. If you guys want a Michelin star chef making your bread…..well this is where you go!
***Tamari is Japanese (vs. the more common Chinese soy sauce). It is a thicker, less salty, fermented soy sauce that contains less wheat (if not any depending on the brand, aka “gluten-free”).
Let me know if you try it. It got the seal of approval here for tea last night. Phew!
Yours, with blind spots from eclipse spotting,