This ultra-creamy Roasted Tomato and Coriander Noodle Soup with coconut milk and chilli is perfect for cold nights in winter AND spring!
It might be spring in a couple of days, but it’s still chilly. And while the days have been getting a little longer, we’ve had, maybe, four nice days. Maybe.
The rest have been grey, bleak and rainy, and so the stockpot hasn’t been put away yet. Let’s be real… soup season lasts until summer comes blazing round.
I love this soup.
The tomatoes are roasted until charred and tart-sweet, so their concentrated flavour cuts through the creamy coconut milk base. Chilli and coriander round out the flavour, and noodles add that extra bit of slurpable comfort.
Watch the how-to video and cook along with me:
How do you Make Roasted Tomato and Coriander Noodle Soup?
The aromatics – garlic, chilli, coriander – create the base of the soup, all strong flavours that are tempered by the coconut milk. Roasted tomatoes and onions add heaps of umami flavour and give it a little tang.
It might sound like a lot’s going on, but this soup is really easy to make, trust me.
Start by halving and roasting the tomatoes and onions. Then make the base by sautéing the aromatics. Add the tinned tomatoes and coconut milk and let it heat through before adding the roasted tomatoes and onions and – this is important, don’t miss this step – any juices and oils left in pan. Put your noodles on to cook, blend the soup with a stick blender, squeeze over some lime, and done!
Other Recipes to Get you through the Seasonal Transition
- Noodles: Pomelo Noodle Salad
Let me know if you make the Roasted Tomato, Coriander and Noodle Soup and what herbs and noodles you use in the comments!
Roasted Tomato, Coriander and Noodle Soup
Ingredients
- 1 kg tomatoes, halved
- 2 onions, quartered
- 80 ml extra virgin olive oil, divided
- 3 garlic cloves, chopped
- 1 red chilli*, finely chopped
- 1 small bunch coriander*, leaves and tender stems finely chopped
- 210 g tinned finely chopped tomatoes
- 800 ml coconut milk
- 4 portions of noodles*
- Lime wedges, to serve
Instructions
- Preheat the oven to 200°C.
- Place the tomatoes and onions on a roasting tray and drizzle with half the extra virgin olive oil. Season with salt and roast for 30 to 40 minutes, or until the tomatoes and onions are soft and starting to char.
- When the tomatoes and onions are almost ready, make the soup base. Heat the remaining oil in a saucepan over medium heat. Cook the garlic, chilli and coriander each for 1 to 2 minutes or until fragrant, stirring all the time.
- Add the chopped tomatoes and coconut milk, stir and simmer for 10 minutes.
- Remove the saucepan from the heat and add in the roasted tomatoes and onions – including any pan juices. Stir and set aside to cool slightly as you cook the noodles.
- Using an immersion blender*, puree the soup until smooth.
- To serve, add a portion of noodles to each bowl of soup and squeeze over some lime.
Cook along with me
Notes
- I leave the seeds in the chilli, but sometimes, I come across an extra hot one and it really changes the flavour of the soup. You want a mild chilli hum, so if it’s not usually your thing, remove the seeds or you can leave it our entirely.
- If you really, really hate coriander, then you can switch it out for Thai basil, basil or chives.
- I use thin egg noodles, but you can easily switch them out for somen noodles or cooked and rinsed (so they don’t suck up all the soup) vermicelli noodles. You could even try it with thin spaghetti, angel hair or even a small-cut pasta in a pinch.
- If you don’t have an immersion blender, transfer the soup to a traditional blender and puree it in batches before returning it to the pot.
Nutrition
Linkup:
Check out this week’s Fiesta Friday with Angie!
