Peel and thinly slice the shallot, trim and halve any large tomatoes into 3cm chunks, leave any cherry or small tomatoes whole.

Place a deep saucepan over medium-high heat with 2 tbsps of oil. Once hot, add the shallots and tomatoes, cook until they both have softened, 4-5 mins. Using the back of your wooden spoon, lightly smash the tomatoes until they burst. Stir through the yellow thai curry paste, cook for 2-3 mins.

Meanwhile, strip the leaves of the cavolo nero off, discard the stems and rip the leaves into bite size chunks.

Pour the vegetable stock and 200ml of water into the tomatoes. Bring to a boil, then turn the heat down to medium-low so that its barely simmering. Add the cavolo nero and quinoa and cook until piping hot and wilted.

Take off the heat and stir half the basil leaves through. Taste and season with lime juice, fish sauce/soy sauce, black pepper and salt.

Share the soup into bowls and top with the remaining basil and a drizzle of olive oil.