Spicy Indonesian tomato and peanut soup
Serves 6 2 tbsp peanut or rice bran oil (available in supermarkets) 1 large red onion, chopped 3 cloves garlic, chopped 1 small red chilli, chopped, with seeds removed 2 tbsp grated fresh ginger root
- Heat a large saucepan, add peanut or rice bran oil and chopped onion and cook over a medium heat until softened but not coloured. Stir in chopped garlic, small red chilli, chopped, with seeds removed, chopped ginger and spices and cook for 1 minute more, stirring continuously.
- Add crunchy peanut butter, canned crushed tomatoes, tomato paste and 4 cups cold water. Bring to the boil, then reduce heat and simmer gently for 10 minutes. Season with salt.
- Reheat gently before serving, adding a little more water to thin to desired consistency, if needed. Serve sprinkled with crispy noodles and coriander.