Tomato, Coconut and Chilli Soup (Serves 2)

When you want a soup with a bit of a bite this one hits the spot. All the goodness of coconut milk, tomatoes and ginger with chillies to increase the metabolism, yet quick and simple to make. Enjoy!


1 tbsp coconut oil

75g (3oz) shallots, chopped

20g (3⁄4oz) fresh root ginger, chopped

1 garlic clove, chopped

1⁄2 red chilli, chopped

1 lemongrass stalk, chopped

1 tsp coriander seeds

300g (10oz) tomatoes, chopped

400ml (14 fl oz / 1 2/3 cups) coconut milk

1 tsp tamari

1 tsp lime juice

To serve:

Coconut cream, chilli oil and finely chopped coriander (cilantro) – optional


Heat the coconut oil in a large pan. Add the shallots, ginger and garlic and sauté gently for 5 mins, until softened. Add the chilli, lemongrass and coriander seeds. Sauté for a further 5 mins. Add the chopped tomatoes and sauté for another 5 minutes. Stir in the coconut milk, bring to the boil, and simmer for 30 mins. Season with tamari and a little lime juice. Blend in a food processor (or use a hand-held blender in the pan) until smooth. Pass through a fine sieve if you want it even smoother. Serve hot, garnished with a swirl of coconut cream, a drizzle of chilli oil and a sprinkle of chopped fresh coriander.

This dish is suitable for vegans although if you don’t follow a vegan or vegetarian diet you can add some chopped chicken to make it even more filling.