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Fijian Tomato Coconut Soup

Fijian Tomato Coconut Soup prepared dish

This fijian tomato coconut soup combines the rich flavors of ripe tomatoes with creamy coconut milk for a delightful and comforting dish. Infused with aromatic spices, this soup is perfect for a light lunch or a warm dinner. Enjoy it with fresh bread or over rice for a complete meal!

This recipe is lunch, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include coconut milk, garlic, vegetable broth, salt.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 400 ml coconut milk
  • 3 cloves garlic (minced)
  • 500 ml vegetable broth
  • 1 tsp salt
  • 1 tbsp fresh cilantro (chopped)
  • 1 tbsp ginger (grated)
  • 800 g ripe tomatoes (chopped)
  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 1 tsp black pepper

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the chopped tomatoes and cook for about 10 minutes, allowing them to soften.
  5. Pour in the vegetable broth and bring the mixture to a simmer.
  6. Stir in the coconut milk, salt, and black pepper, and let the soup simmer for another 10 minutes.
  7. Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
  8. Serve hot, garnished with chopped fresh cilantro.

Nutrition (per serving)

  • Calories: 175
  • Protein: 3 g
  • Fat: 10 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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