This soup will sit happily in the fridge overnight, should you want to eat it on the stroke of midnight.
The brick red chilli oil sits in radiant, coin-like bubbles on the surface, so you get a nip of spice, then a spoonful of coconut milk to cool.
This January’s New Year soup brings heat and sweetness, with both coconut milk and crisp chilli seasoning. Happy New Year! Lentil, tomato and coconut soup This time, a batch of citrus tarts, the filling a fudgy lemon custard, finished with slices of clementine. The first day of the new year comes with frugal sustenance, but also a treat. Tiny brown pulses, a handful of tomatoes that were frankly past their best, a tin of coconut milk and several spoons of Lao Gan Ma, the addictively crisp, hot chillies in oil. This year’s soup is something of a hybrid, inspired by nothing other than what is in my kitchen cupboard and in the door of the fridge. Both are at the heart and soul of this kitchen. Lunching on soup seems appropriate for the first day of January, like baking bread.
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