Tomato Coconut Soup

2 tbsp cooking oil
1 small yellow onion, diced
2 shallots, sliced
1 tbsp minced ginger
2 tbsp sake or white wine
28 ounces canned whole peeled tomatoes
14 ounces canned coconut milk
1 tbsp fish sauce
1 kaffir lime leaf
1/2 stalk lemongrass
2 tbsp B-Love's Hot Masala
1 tbsp honey

Heat the oil in a stockpot over high heat.

Add the onion, shallots and ginger.

Stir frequently, until the onions are sweating and translucent.

Add the sake, stirring quickly to deglaze.

Add the tomatoes, coconut milk, fish sauce, lime leaf, lemongrass, Hot Masala, and honey.

Simmer for two hours, stirring occasionally.

Remove the lime leaf and lemongrass. Puree in a blender or food processor until smooth.

Serve hot.

-Honga Im Hopgood, Honga's Lotus Petal