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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A quick and exotic tomato soup prepared with coconut milk, red curry paste and nam pla. Ingredients:
2 (15 ounce) cans stewed tomatoes |
5 ounces cooked white flesh fish |
3 cups coconut milk |
1/2 teaspoon red curry paste |
2 tablespoons asian fish sauce (nam pla) |
1 tablespoon lemon juice |
2 tablespoons chopped cilantro or 2 tablespoons green onions |
Directions:
1. Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
2. Puree the fish with the coconut milk and add the mixture to the tomatoes.
3. Add the curry paste, fish sauce, and lemon juice.
4. Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
5. Garnish with cilantro or chopped green onion before serving.
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