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Member recipe

Tomato and coconut soup

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Serves 4

An unusual low-fat, spicy soup

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  • 1 onion, chopped
  • 1 green chilli, chopped
  • 1 large tin plum tomatoes (whole or chopped)
  • 100 g dessicated coconut
  • 1 inch piece fresh ginger
  • 2 bay leaves
  • either 1 low-fat chicken stock cube and 500 ml water or 500 ml chicken stock, fat removed
  • 200 ml coconut milk, for serving


    1. Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
    2. Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
    3. Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
    4. Re-heat gently and serve with a swirl of coconut milk.

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