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Warm the oil in a shallow casserole dish set over medium heat; add the garlic, ginger, shallots and a pinch of salt and cook for 10 minutes, stirring occasionally, until fragrant and golden.
Remove the pan from the heat; add the coriander, chillies, vegetable stock and coconut milk and using a hand blender, blitz until smooth. The broth should be a lovely pale green colour.
Place the pan of broth over medium heat and bring to a vigorous simmer; add the tomatoes and cook (with the lid off) for 10–15 minutes, until the tomatoes have started to burst.
Meanwhile, set a small frying pan over medium–low heat; add the flaked almonds and cook for 8–10 minutes until golden. Remove from the heat and set aside.
Stir the black beans into the broth and warm gently for 2–3 minutes. Season to taste with salt. Divide between bowls, then scatter over the almonds and remaining coriander and chilli to finish.