Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Toss the cashews in 1 tablespoon coconut oil and season with salt and pepper. Place the cashews evenly on the parchment paper lined baking sheet and place in the oven for about 5-8 minutes. Once toasted, remove from the oven and let cool on the baking sheet.

Prepare a plate or tray with paper towels and set aside.

In a small pan, pour your oil and heat on medium. Do not heat on high or you will burn your shallots.

Saute the shallots in the oil, constantly stirring, about 8-10 minutes. You may need to fry them in batches. With a slotted spoon, remove from heat once you see a slight browning and then put them on your paper towel lined plate or tray. Sprinkle immediately with salt and let cool while you prepare the soup. They will continue to brown and crisp up as they cool. Reserve the shallot/coconut oil for garnishing.

In a large pot, heat your coconut oil on medium-high heat and saute your onions with a generous pinch of salt until caramelized and brown, around 10 minutes. Next, add the garlic and ginger and saute until fragrant, about 2-3 minutes.

Add the tomatoes, coconut milk, and water. Bring to a boil, lower the heat to a simmer and cover, cooking for about 30 minutes. Once finished, using an immersion blender or blender, blend the soup until it’s smooth and creamy. Adjust with salt and pepper to taste.

Ladle the soup into bowls, drizzle 1 tablespoon of coconut milk per bowl if using, shallot infused coconut oil, sprinkle with the toasted cashews, crispy shallots, and sprigs or roughly chopped Thai basil. Add salt and pepper to taste. Enjoy!