Anna Jones
Coconut and tomato laksa
Tomato purée somehow feels a bit old-fashioned, retro and reliable. This laksa-style soup shows it off in all its glory - the dish gains so much depth from it. The deep, savoury tomato is mixed with aromatics and, once it hits the creamy coconut milk, a well-rounded, multi-layered flavour is created. I use the term ‘laksa’ so you know to expect richness, spice and coconut, but this recipe is far from a traditional laksa, which has so many variations all over Southeast Asia. The paste can also be made and frozen in ice-cube trays for later use.