Tomato soup with coconut milk and lemongrass

TOMATO SOUP 04903 with coconut milk and LEMONGRASS INGREDIENTS for 4 PEOPLE 3 citronella sticks, 4 spring onions, a clove of garlic, one shallot, 20 g of fresh ginger, hot pepper, 3 tablespoons of olive oil, a l chicken stock, 450 g of canned tomatoes in pieces, a spoonful of sugar, three tablespoons of coconut milk, 2 tablespoons cream, chives for decoration, 1/2 bunch chopped fresh cilantro, salt and pepper open sticks of Lemongrass and prelevatene bulbs, chop coarsely.

Peel and finely chop the onion, garlic, shallots and ginger.

Crushed chili.

In a large skillet or a wok heat oil and stir-fry the Lemongrass, chilli pepper and the chopped precedent for 5 minutes without ceasing to stir it over high heat.

Pour the broth, tomatoes with their liquid, sugar, salt and pepper.

Bring to a boil and continue cooking for 20 minutes over low heat.

When cooked with a mixer blend until mixture is smooth and homogeneous.

Heat again and add the coconut milk and cream, stir and spread the soup in warmed bowls.

Garnish with cilantro and chives.

Served hot.