Ingredients
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3 cups tomato chicken soup (see directions)
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2 clove garlic and 1 tablespoon fresh ginger, minced
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3 fresh tomato, diced
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1/2 cup coconut milk
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1 tablespoon smooth peanut butter
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1 tablespoon sesame oil
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1/2 teaspoon vegetable oil
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1 tablespoon red chili paste
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1/4 cup ponzu sauce
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3 white potatoes, oiled, cubed and roasted on high for 30 minutes
TO GARNISH
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Shredded cucumber
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Basil
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Bean sprouts
Directions
- 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.
