Reduce the heat and simmer for 20 minutes until the vegetables are tender. Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper.
Note: This soup needs to be tasted carefully ... Add the tomato purée (or chopped tinned tomatoes plus juice), coconut milk and homemade chicken or vegetable stock. Add the chopped coriander ...
You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish.
Whisk in the coconut milk until well combined ... Cover with a lid and cook on high for 4–5 hours, or until the vegetables are tender and the sauce has thickened. Stir lightly.