Thai tomato fish soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -O.Evans VPRJ01A | ||
| 2 | 15 oz cans stewed tomatoes | |
| 5 | ounces | White flesh fish; cooked |
| 3 | cups | Coconut milk |
| ½ | teaspoon | Red curry paste |
| 2 | tablespoons | Fish soy |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Fresh coriander; chopped OR |
| Green onion; chopped | ||
Directions
Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut milk. Put tomatoes, blended fish and coconut milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to a boil over medium heat, reduce heat to low, and simmer for 10 minutes. Sprinkle with fresh coriander leaves or chopped green onion tops before serving.