Recipe: Asian tomato and rice soup

I had to make another rather quick dinner, from the bits and bobs we had in the house last night, before rushing off to a comedy show, so i made another rather nice soup! It's almost a fusion dish really, with tomato not really being added to many chinese/ asian dishes, but it is absolutely scrummy- sweet, tangy and a little bit spicy! If you cant find the wiltshire chilli farm sauce, any sweet chilli sauce of some sort will do!

Asian Tomato and Rice Soup (serves 2)

2 tbsp rapeseed oil
½ white onion, diced finely
1 garlic clove, diced finely
½ red chilli, finely diced
1 tsp tomato puree
1 tsp crushed ginger
1 tsp ground coriander
1 x 400g tin chopped tomatoes
1 tsp sugar
1 litre vegetable stock
40g The Wiltshire Chilli Farm Fruity chilli sauce
40g basmati rice
Salt and pepper to taste
Freshly chopped coriander for garnish

1. Sautee the onion, red chilli and garlic in the rapeseed oil for 5 minutes, stirring often. Add the ginger, tomato paste and ground coriander and cook for a further 2 minutes.
2. Add the tomatoes, sugar, stock and chilli sauce, and boil for 10 minutes. Add the rice and cook on a high heat for a further 12 minutes. Season to taste, garnish with fresh coriander and serve!