2 clove garlic and 1 tablespoon fresh ginger, minced
3 fresh tomato, diced
1/2 cup coconut milk
1 tablespoon smooth peanut butter
1 tablespoon sesame oil
1/2 teaspoon vegetable oil
1 tablespoon red chili paste
1/4 cup ponzu sauce
3 white potatoes, oiled, cubed and roasted on high for 30 minutes
Premake tomato chicken soup.
In a thick bottom pot on medium heat, add the ginger and garlic and cook for 30 seconds; add the red chili paste, peanut butter and ponzu sauce, stir and cook for 30 seconds. Add the coconut milk, and fresh tomato.
Add the tomato chicken soup base, and heat through.
To serve, add the roasted potato, bean sprouts and shredded cucumber to a bowl, pour over the hot stew broth; garnish with basil and serve.
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