Servings: servings
Equipment
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, 12 ounces
- 2 tablespoons gochujang , or 3, if you like it spicy
- 3 garlic cloves, grated
- 2 tablespoons freshly grated ginger
- 1 28-ounce can of whole tomatoes
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 cups vegetable stock, or 2 teaspoons Better than Bouillon vegetable base dissolved in 2 cups water
- 1 13.5-ounce can of full-fat coconut milk , plus extra for serving
For serving:
- Tender herbs such as scallions or mint
- Chili crisp
- Cheesy Scallion Pancakes
Instructions
- Place a large dutch oven over medium heat, add in the olive oil and let it warm up for a minute or so.
- Add in the onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in the gochujang and cook for 10-12 minutes, or until the gochujang is darker a shade in color, slightly caramelized and the onions are jammy.
- Add the grated garlic and ginger and cook for 3-4 minutes or until the garlic no longer smells raw.
- Add in the tomatoes, soy sauce and vinegar. Stir and pour in 2 cups of vegetable stock.
- Use an immersion blender to blend the soup until smooth. Reduce the heat to low, stir in the coconut milk, cover and then simmer for 45 minutes.
- After the soup has simmered, taste and season with salt as preferred, but I find it never needs any.
- To serve, portion into bowls and top with scallions, mint and chili crisp. You can either eat this with white rice or the cheesy scallion pancakes also on my site. Enjoy warm!
Serving: 1 cupCalories: 494kcalCarbohydrates: 29gProtein: 4gFat: 41g