Stella, the coordinator of the South Arm Cooking Club for Seniors came to help at this kitchen because she wanted to survey the facility and get prepared for the next senior kitchen. Stella single handedly made this soup recipe. I’m impressed with her capability in the kitchen.
This Tomato Coconut Soup is a thick, creamy and tangy soup. The creaminess came from the coconut milk which is a very common ingredient in Thai cuisine.
- 1 cup small dice celery
- 2 cups small dice yellow or white onion
- olive oil
- 1 x 28 ounce can of crushed tomatoes
- 1 or 2 bay leaves
- 2 teaspoons oregano
- pinch of cinnamon
- cayenne pepper, ground black pepper and salt to taste
- 1 x 12 ounce can of light or regular coconut milk
Source: unknown via Minoo