Spicy Indonesian tomato and peanut soup
( SERVES 6 )
Serves 6 2 tbsp peanut or rice bran oil (available in supermarkets) 1 large red onion, chopped 3 cloves garlic, chopped 1 small red chilli, chopped, with seeds removed 2 tbsp grated fresh ginger root
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|2 tbsp||Peanut oil|
|2 tbsp||Root ginger|
|1 tsp||Ground cumin|
|1 pinch||Cayenne pepper|
|1 to taste||Salt|
|1 cup||Peanut butter|
|400 g||Crushed tomatoes|
|2 tbsp||Tomato paste|
|1 to serve||Crispy noodles|
|1 to serve||Fresh coriander|
- Heat a large saucepan, add peanut or rice bran oil and chopped onion and cook over a medium heat until softened but not coloured. Stir in chopped garlic, small red chilli, chopped, with seeds removed, chopped ginger and spices and cook for 1 minute more, stirring continuously.
- Add crunchy peanut butter, canned crushed tomatoes, tomato paste and 4 cups cold water. Bring to the boil, then reduce heat and simmer gently for 10 minutes. Season with salt.
- Reheat gently before serving, adding a little more water to thin to desired consistency, if needed. Serve sprinkled with crispy noodles and coriander.