Indonesian Tomato Soup

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Indonesian Tomato Soup

Indonesian Tomato Soup


  • 2 tablespoon minced garlic
  • 2 tablespoon minced ginger root
  • 2 tablespoon minced galangal root
  • 2 cups chopped onions
  • 2 28 oz can whole, peeled canned tomatoes
  • 12 ounces coconut milk
  • 1 tablespoons fish sauce
  • 2 tablespoons cilantro, minced
  • 4 tablespoons fresh lime juice, to taste
  • 4 tablespoons sriracha, or to taste
  • Kosher salt and freshly ground black pepper
  • extra virgin olive oil, to cook and drizzle


  1. In a large, heavy-bottomed stock pot coated lightly with olive oil over medium heat, combine garlic, ginger, galangal and onions. Season with salt and pepper. Sweat mixture until softened, about 5-7 minutes.
  2. Add tomatoes (crushing each by hand), tomato juice and coconut milk and bring to a boil. Reduce heat and simmer until tomatoes have cooked and are falling apart, about 30 minutes.
  3. Remove soup from heat and using a hand immersion blender, puree the soup until almost smooth, about 3-5 minutes. Add fish sauce, cilantro, lime juice, sriracha and kosher salt and freshly ground black pepper, to taste. Blend again. Keep warm.
  4. Serve immediately in warmed soup bowls. Drizzle with extra virgin olive oil.

As seen on the television show Simply Ming

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