Coconut Tomato Soup

This light, spicy noodle soup makes a satisfying lunch or supper.

Serving 2

1 onion, sliced
2-3 cloves of garlic, sliced
½ chilli, sliced in rounds
½ inch ginger, chopped small and then crushed with the back of a wooden spoon
1 small carrot, in matchsticks
1 cup frozen peas
4-6 fresh tomatoes, roughly chopped
½ tin coconut milk
50g bean thread (glass) noodles
1 tbls vegetable oil
1 tbls soy sauce
 light soy sauce and black pepper to taste
 handful fresh coriander leaves to serve

Heat the oil in a wok. Add the crushed ginger and onion. Stir fry over a high light for a few seconds, then add carrot. After a few more seconds, add the garlic and chilli. After a minute or so add the soy sauce. Stir, then cover with boiling water.

Add the chopped tomotoes. Lightly boil for five minutes (the tomato should be disintegrating), then add the coconut milk, peas and noodles. After it comes back to the boil, simmer for five minutes. Add more water if there is not enough liquid.

The glass noodles are extremely tough and brittle when dry, and so difficult to cut or break. I usually try and cut them as they cook by scooping some up on the back of a wooden spoon, and slicing them with a sharp knife. You don't get them all, but it should cut down on the slurping, the burnt chins, and the hot soup splattered all over you by trailing noodles...

Taste the soup and add light soy sauce/pepper if required.

Serve with a swirl of coconut milk (if you're fancy), and a scattering of coriander.

Good with brown toast.

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