Ingredients
1 spanish onion small dice
5 tablespoons olive oil
2 cups celery small dice
4 tablespoons minced ginger
2 tablespoons minced garlic
4 lime leaves minced
1/2 teaspoon crushed red pepper flakes
1/2 cup mirin
2 ounces soy suace
14 ounce can plum tomatoes with juice
3 quarts of vegetable stock
2 tablespoons red curry paste
Preparation
- Saute in a medium size stock pot celery, onion, garlic and ginger.
- Add mirin, soy sauce and red curry paste.
- Add hand crushed tomato and its juice.
- Add vegetable stock and bring to a simmer.
- Let simmer for 45 minutes.
- Puree with immersion blender until smooth.
- Pour onto bowls and serve with dallops of goat cheese and chives.
