Win over the hearts (and bellies) of your family by feeding them our fragrant one-pot coconut and tomato soup recipe. It’s perfect for lazy Saturdays indoor, and even better for chilly weekdays.

SERVES 4  //  COOK TIME 20 min

INGREDIENTS
2½ tbsp coconut oil
1½ cups baby tomatoes
1 onion, finely chopped
1 celery stalk, chopped
2 garlic cloves, minced 
3 cm piece ginger, peeled and grated
3 lemongrass stalks, bruised 
4 Thai lime leaves
2 tsp chilli flakes
1 tbsp sugar 
2 cups vegetable stock
2 x 400 ml tins coconut milk
5 basil leaves 
Juice of 1 lime

METHOD
1. Heat ½ tbsp coconut oil  in a pot over medium heat. Add the tomatoes and fry until just soft and the skins start to burst. Remove from the pot and set aside.
2. Heat the remaining oil in the same pot over medium-high heat. Add the onions, celery, garlic and ginger, and fry for 3 minutes, until soft. Add the lemongrass, lime leaves, chilli flakes and sugar. Allow to cook for 1–2 minutes. 
3. Add the vegetable stock and bring to the boil. Mix in the coconut milk, basil and lime juice, then lower the heat to a gentle simmer. Cook for 15 minutes. 
4. Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.

Chefs Tip: Simmer down. Once you have added the coconut milk, do not bring the soup back up to the boil. Keep it at a very gentle simmer to prevent the soup from splitting.  

Recipes & styling: Chiara Turilli
Photography: Gareth Van Nelson/HMimages.co.za

If chicken noodle soup is your go-to for when you’re feeling under the weather, then prepare to discover your new favourite with chicken tortilla soup!