You guys, since moving to Italy, I have a new obsession with basil, but you know what really inhibits that obsession? Killing, like, three basil plants.
I'm not even sure what happened. Maybe excessive harvesting? But the last three basil plants that have come into this home have died within a week. Rest assured, though, that those basil leaves that did make it out alive (OK, opposite) found their way onto some toasted Italian bread with fresh mozzarella and a bruschetta-like spread. And it was oh-so good.
I didn't give up on my basil botany, though, and that is mostly due to this recipe. I have been mulling this recipe around in my head for ages (as in, since winter began). I have a newfound obsession of using coconut milk in any place I can, and it's totally soup season, so this tomato soup with a bit of a Thai twist was born. I do wish I could find Thai basil around here, but regular old basil did just the trick and totally warmed up our tummies.