private chef
chef tom voigt

Tomato coconut

                           soup thai style




Cut the garlic, the ginger and the spring onions as small as possible.

Fry in some oil. Pour in the coconut milk and the tomato puree and add the red curry paste. Boil briefly and then add the vegetable stock.

As you like you could blend the soup now to get a fine consistensy and season then with the fish sauce, the sugar and the juice of the limes.

Add the prawns and simmer gently for about 15 minutes.


Season and to double check the flavour and serve with chopped fresh cilantro.


If you can get lemon grass you should of course add that, too.






Ingredients: 4 Persons


400 ml of coconut milk

400 g of tomato puree

800 ml fresh vegetable stock


1 teaspoon red curry paste

3 cloves of garlic

1 piece of ginger (3cm)

2 limes

1 bunch spring onions

250 g prawns

1 tbsp oil

Fish sauce or plain salt

fresh coriander leaves

brown sugar