From Chef Dale Mackay
Warm medium to large pot over medium heat.
Add olive oil, onions, celery, garlic and lemon grass.
Allow to sweat out their excess moisture for approximately 5 minutes.
Add Muir Glen Fire Roasted Tomatoes to the vegetables.
Bring to a simmer over medium heat. Add coconut milk, sriracha and basil sprig.
Season with salt and add water.
Continue to simmer until the soup has become flavourful and slightly reduced, approximately 25 – 30 minutes.
Remove pot from heat and transfer contents to a blender.
Purée the soup on high speed for approximately 3 minutes, until very smooth and velvety.
Serve immediately, garnished with toasted coconut, or transfer to a container and refrigerate until ready to serve.