Instructions: Pull the leaves from the basil stems. Place the stems to one side then put the leaves in a plastic bag (flick the inside with a splash of water).

Place the bag of leaves in the fridge to keep fresh.

At this stage you can add the basil stems to the stock and gently bubble to extract all their flavour then sieve the stock and discard the spent stems but dont worry if you havent got time.

Heat the oil in a wok or wide shallow saucepan and fry the curry paste garlic and chilli (if using) for 2 to 3 minutes until the paste starts to separate.

Stir regularly to prevent sticking.

Add the chopped tomato and cook for a further minute.

Next add the stock the coconut milk some salt and pepper (go easy on the salt you can add more later) the fish sauce and the sugar then bring to a bubble.

Turn down the heat and simmer for about 15 minutes.

Add the remaining whole tomatoes and gently simmer for a further 5 minutes or until the skins begin to split.

Tear up some of the reserved basil leaves and stir in.

Serve with extra whole basil leaves on top.

The whole tomatoes in the soup hold their temperature so be warned.

Serves 4

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