My Grandmas Applause Worthy Tomato Coconut Soup Is Ready in Just 15 Minutes

Ingredients

• 1 (28-ounce) can (794 g) peeled tomatoes in their juice, preferably Italian San Marzanos
• 1 1/2 cups (360 ml) water, divided
• 2 tablespoons (30 ml) ghee or avocado oil, plus melted ghee for serving
• 2 small shallots (about 1 ounce; 28 g), minced
• 2 teaspoons grated peeled fresh ginger
• 1 1/4 teaspoons cumin seeds
• 3/4 teaspoon red kashmiri chile powder
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 (13.5-ounce) can full-fat coconut milk, divided
• Granulated sugar, to taste (optional)
• 1/4 cup finely chopped fresh cilantro, for serving (optional)
• 1 recipe cooked basmati rice for serving, optional

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