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Tomato Coconut Soup with Croutons



4 portion(s)

  • 2 spring onions
  • 2 cm piece of ginger, peeled
  • 1/2 mild red Chili
  • 1/4 medium red Onion
  • 3 tablespoons coconut oil
  • 2 cans Diced Tomatoes (400g)
  • 4 Kaffir lime leaves
  • 1 can coconut milk
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Rapadura Sugar
  • 1,5 tablespoon Organic Corn Flour
  • 4 slices Sourdough Bread, cut into cubes

Recipe's preparation

  1. Slice the green part of the Spring Onions finely and set aside in a bowl. Roughly chop the white part and put in your Mixing Bowl with the Chili, Ginger and red Onion. Speed 7 for 4 sec.


  2. Add the Coconut Oil and saute for 3 min/100 C/Speed 1.


  3. Add the 2 cans of diced Tomatoes and cook for 7 min/100 C/Speed 1. Then puree for 1 min/Speed 9, increasing speed gradually.


  4. Add Coconut Milk, torn Kaffir Lime Leaves, Sugar, Cayenne Pepper and cook a further 15 min. While the Soup cooks fry your cubed Sourdough bread in a frypan on the stove to make croutons. Set aside with the green, sliced Spring Onions.


  5. Mix the Cornflour with some of the Soup seperate in a cup before adding to the Mixing Bowl. Remove Kaffir Lime leaves and mix for another 20 sec/Speed 4.


  6. Divide between Soup bowls and top with Croutons and sliced green Spring Onions.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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